Name: Artichoke, anchovy & caper bake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 tbsp salted butter; 1 onion finely chopped; 2 garlic cloves grated; 1 celery stick finely chopped; 1 small carrot grated; 4 anchovy fillets chopped; ½ tsp chilli flakes; 1 tbsp tomato purée; 2 x 400g cans chopped tomatoes; 2 tbsp capers; 1 tsp golden caster sugar; ½ small pack parsley chopped; ½ small pack basil chopped; 390g can artichoke hearts drained and rinsed; 30g parmesan grated; 30g pine nuts; crusty bread to serve (optional)

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Artichoke, anchovy & caper bake

Artichoke, anchovy & caper bake

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 5 out of 5.6 ratingsRate

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This umami bake from Good Food member Justine Wall is vibrant and flavoursome. We recommend serving golden brown and bubbling with crusty bread

Freezable

Gluten-free

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 tbsp salted butter
1 onion

finely chopped
2 garlic cloves

grated
1 celery stick

finely chopped
1 small carrot

grated
4 anchovy fillets

chopped
½ tsp chilli flakes
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
2 tbsp capers
1 tsp golden caster sugar
½ small pack parsley

chopped
½ small pack basil

chopped
390g can artichoke hearts

drained and rinsed
30g parmesan

grated
30g pine nuts
crusty bread

to serve (optional)

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Nutrition: per serving

kcal268

low
fat17g
saturates5g
carbs17g
sugars16g
fibre5g
protein9g
salt2.5g

Method

step 1

Heat oven to 180C/160C fan/ gas 4. Put the oil and butter in a large saucepan over a medium heat. Add the onion, garlic, celery, carrot, anchovies and chilli flakes, and cook for 10 mins.
step 2

Add the tomato purée and tomatoes, and turn the heat up until bubbling. Allow to bubble for 10 mins, stirring frequently to ensure it doesn't stick.
step 3

Add the capers, sugar, 1 tsp salt and a good grind of black pepper. Bubble for 25 mins more until the sauce has reduced.
step 4

Take off the heat, stir through most of the herbs, then transfer to a baking dish. Halve the artichokes and nestle these in the sauce. Top with the cheese and pine nuts, and bake for 25-30 mins until golden brown and bubbling on top. Scatter with herbs before serving.

Recipe from Good Food magazine, September 2016

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A star rating of 5 out of 5.6 ratings

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