The BBC Good Food logo
Artichoke, anchovy & caper bake

Artichoke, anchovy & caper bake

By
Rating: 5 out of 5.4 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
HighlightNutrientUnit
low inkcal268
fat17g
saturates5g
carbs17g
sugars16g
fibre5g
protein9g
salt2.5g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, September 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content