- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp salted butter
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, grated
- 1 celery stick, finely chopped
- 1 small carrot, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 anchovy fillets, chopped
- ½ tsp chilli flakes
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 2 tbsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 tsp golden caster sugar
- ½ small pack parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ small pack basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 390g can artichoke hearts, drained and rinsed
- 30g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 30g pine nuts
- crusty bread, to serve (optional)
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.
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.
Add the capers, sugar, 1 tsp salt and a good grind of black pepper. Bubble for 25 mins more until the sauce has reduced.
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.