Artichoke, Anchovy and Caper Bake

• olive oil↗2 ст. л. tbsp
• salted butter↗1 ст. л. tbsp
• onion↗1

  finely chopped

• garlic↗2

  grated

• celery stalk↗1

  finely chopped

• small carrot1

  grated

• anchovy fillets↗4

  minced

• red chili flakes↗½ ч. л. tsp
• tomato paste1 ст. л. tbsp
• canned diced tomatoes↗2 × 400 г консерви cans
• capers↗2 ст. л. tbsp
• golden fine sugar↗1 ч. л. tsp
• parsley↗½ маленької упаковки

  chopped

• basil↗½ маленької упаковки

  chopped

• artichoke hearts↗390 г g

  drained and rinsed

• пармезан↗30 г

  натертий

• кедрові горішки↗30 г
• хрусткий хліб↗

  для подачі (за бажанням)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C for convection or gas 4). In a large skillet over medium heat melt the olive oil and butter. Add the finely chopped onion, grated garlic, finely chopped celery stalk, grated carrot, minced anchovies and red chili flakes, and sauté for 10 minutes, stirring occasionally.

2. 2

   Stir in the tomato paste, add the canned tomatoes, increase the heat to a boil. Cook, stirring frequently, for 10 minutes so the sauce does not stick.

3. 3

   Add the capers, golden sugar, 1 tsp salt and a generous pinch of black pepper. Simmer for another 25 minutes until the sauce reduces in volume.

4. 4

   Remove the skillet from the heat, stir in most of the chopped parsley and basil, then transfer to a baking dish. Halve the artichoke hearts and arrange them in the sauce. Sprinkle with grated Parmesan and pine nuts, bake for 25–30 minutes until the top is golden and browned. Before serving, scatter the remaining herbs.