Tomato and Artichoke Gratin

Yield: 6 servings

Preparation time is 1 hour 20 minutes

Ingredients

• 4 tomatoes, halved
• 3 cups onion confit (750 grams)
• 8 braised artichokes, thinly sliced
• 1/3 cup extra virgin olive oil (70 millilitres)
• salt and pepper
• ¼ cup Nicoise olives, pitted and chopped (60 grams)
• 4 anchovy fillets, finely chopped
• ¼ cup capers, drained and roughly chopped
• ¼ cup fresh flat leaved parsley, finely chopped (2 tablespoons)
• 1 tablespoon fresh thyme leaves (10 millilitres)

Directions

1. Preheat the oven to 375 degrees Fahrenheit
2. Slice the tomatoes as thinly as possible, to about the same thickness as the artichoke pieces. Put the onion confit in the bottom of a baking dish in a thick layer. Lay the tomatoes and the artichokes over the top in a layered pattern so as to see the colour differences. Drizzle the gratin with olive oil and salt and pepper. Cover and bake for 30 minutes.
3. After this time, uncover the gratin and reduce the oven temperature to 350 degrees and cook the gratin for a further 30 minutes.
4. Before serving mix together a cup of olive oil, the olives, capers, anchovies and parsley and spoon it over the gratin. Warm through in the oven and serve immediately.