ARTICHOKE CASSEROLE WITH PINE NUTS by Luke Sutherland of Mogwai
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3 tsp. vegetable oil
About 1 cup soy bacon bits, or 4 vegetarian bacon slices
1 large onion
3 cloves garlic
1 lb. ripe plum tomatoes, skinned and chopped
 (or -- 1 can 16 oz., stewed tomatoes)
2 cups vegetable stock
4 cans x 14 oz. artichoke hearts (drained)
1 oz. pine nuts, toasted
salt/pepper
(optional:  Noodles -- my experiment was Yam Noodles -- and breadcrumbs)
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Tip:  To prepare skinned tomatoes, put tomatoes into a large bowl and cover with boiling water.  Leave to stand for 30 seconds.  Lift out one by one and pierce the skin with a sharp knife;  skin will peel off easily.

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In a frying pan, fry the bacon slices if necessary.
Heat the remaining oil in a large saucepan and soften the onion and garlic over low heat for 5-7 minutes.

Stir in the prepared tomatoes and cook uncovered for 10 minutes or until the tomatoes are reduced to a sauce consistency.

Add the stock and season with salt and pepper.  Bring to a boil, add artichokes, cover and simmer for 12-15 minutes.

Mogwai recipe:  Turn casserole out onto a serving dish and sprinkle with bacon bits / cooked bacon, and pine nuts.  Serve immediately.

Kevin recipe:  Lightly grease a small casserole dish, line the bottom with a thin layer of thin noodles.  Dust the sides with bread crumbs.  Pour half the tomato-artichoke mixture into the dish, cover the top with a thin layer of bread crumbs and bacon bits.  Repeat with the other half of the mixture and add pine nuts on top.  Bake at 350 degrees for 30 minutes.