Artichoke, Anchovy & Caper Bake

The Plain Kitchen Gluten Free Artichoke bake

Really excited that this recipe appears in the September issue of BBC Good Food Magazine, as part of their Food Stories feature: a little glimpse of it is here:

Justine wall BBC Good Food

In the search for easy meals to make Andy while we have been away, this one seemed most fitting, particularly for him: I combined some of his favourite ingredients, and it turned out so well. It is rich, and umami-filled, yet also has that wonderful sharpness the capers and artichoke bring to the dish. Serve with polenta, which I will post a recipe for tomorrow, or with crusty bread (if you are a lucky wheat consuming person): this is perfection. Please add an extra tin too of artichokes if you fancy it: the sauce here is sufficient for another few artichokes.

Serves 2, generously

Preheat oven to 180 degrees Celsius


1 onion, finely chopped

1 stick celery, finely chopped

2 cloves garlic, microplaned

1 small carrot, peeled and grated

½ tsp dried chilli flakes

2 tbsp olive oil

Small knob butter

4 anchovies (salted ones, from a jar, which you have rinsed)

60g capers

2 tins chopped tomatoes

1 tbsp tomato paste

1 tsp sugar

1 tsp maldon salt

Good grinding black pepper

1 tin artichokes, drained

¼ cup parsley, chopped

¼ cup basil, chopped

¼ cup pine nuts

½ cup parmesan, grated


In an oven proof casserole dish or frying pan, heat the oil and butter. Add the onion, garlic, celery, carrot, anchovies and chilli, and sauté for 10 minutes. Add the tomato paste and tinned tomatoes, and turn the heat up till it is bubbling. Allow to bubble, ensuring it doesn’t stick, for 10 minutes. Add the capers, sugar, salt and pepper and bubble for a further 25 minutes: this does seem a while, but you need the sauce to reduce somewhat.

Remove from the heat. Stir through the fresh herbs. Halve the artichokes, and nestle these in the sauce. Top with the cheese and pine nuts, and bake for 25-30 minutes in a preheated oven, until golden brown and bubbling on top.

Related Post

Leave a Reply

Your email address will not be published. Required fields are marked *