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Artichoke, anchovy & caper bake

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

  • Prep: 10 mins
    Cook: 1 hrs 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 268
  • Carbohydrates 17
  • Saturated Fat 5
  • Sugar 16
  • Protein 9
  • Fat 17
  • Fibre 5
  • Salt 2.5

Nutrition per serving

  • Calories 268
  • Carbohydrates 17
  • Saturated Fat 5
  • Sugar 16
  • Protein 9
  • Fat 17
  • Fibre 5
  • Salt 2.5

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)

Method

  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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