Artichoke, anchovy & caper bake

Artichoke, anchovy & caper bake

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(4 ratings)

Prep: 10 mins Cook: 1 hr, 10 mins


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

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal268
  • fat17g
  • saturates5g
  • carbs17g
  • sugars16g
  • fibre5g
  • protein9g
  • salt2.5g


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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)


  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.

  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.

  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.

  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.

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Comments, questions and tips

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Cornwall Alan
11th Jan, 2017
This recipe is brilliant - the best I've tried on this site and low calorie too! I added some red wine to the sauce but the flavours don't really need it.
16th Oct, 2016
Delicious vegetarian bake for artichoke and caper fans. I also froze a one portion size before the baking stage, and it defrosted and baked perfectly.
14th Oct, 2016
I enjoyed this one a lot. Very nice flavours and very quick and easy to prepare. Might be really nice with meatballs instead too.
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