Artichoke and feta saganaki

Finely chop a small onion and cook it in an oven-safe skillet with olive oil over medium heat until soft and golden, about seven to eight minutes.

Grate in the garlic and cook a few seconds until fragrant.

Add the tomato paste and cook it down for a few seconds.

Add the crushed tomatoes, honey, salt, pepper, red pepper flakes and oregano. Mix and cook down about 10 minutes, then take off the heat.

Add the drained quartered artichoke hearts whole so they hold their shape, and crumble in the feta.

Bake on the center rack at 400F for about 25 minutes.

For the last few minutes, sprinkle over shredded mozzarella and bake until melted.

Garnish with finely chopped parsley and serve.