Crusty garlic bread
Get the kids in the kitchen to make this simple side dish - pop any extra garlic butter into the fridge or freezer for a busy weeknight
Artichoke, anchovy & caper bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 tbsp salted butter
- 1 onionfinely chopped
- 2 garlic clovesgrated
- 1 celery stickfinely chopped
- 1 small carrotgrated
- 4 anchovy filletschopped
- 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 parsleychopped
- ½ small pack basilchopped
- 390g can artichoke heartsdrained and rinsed
- 30g parmesangrated
- 30g pine nuts
- crusty breadto serve (optional)
Nutrition: per serving
- kcal268low
- 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.
