Artichoke, Olive, Myrtle, and Pepper Sauce

½ package frozen artichoke hearts

½ large red bell pepper

2 ounces small button mushrooms

½ small onion

6 tablespoons pitted kalamata olives

4½ tablespoons olive oil

½ teaspoon cumin

1 tablespoon chopped fresh basil

¼ teaspoon pepper

1½ teaspoons minced garlic

½ teaspoon honey

1½ tablespoons red wine vinegar

½ teaspoon garum

½ tablespoon chopped Italian parsley

½ teaspoon dijon mustard

3 pitted myrtle berries

Salt and pepper, to taste

½ cup defrutum, divided

½ teaspoon cornstarch

1. Wash all fresh ingredients well. Prepare artichoke hearts, thaw, drain well, and half lengthwise. Cut bell pepper into matchstick-size strips. Trim and quarter the mushrooms. Slice the onion thin. Take olives and quarter lengthwise.
2. Whisk oil, cumin, basil, pepper, garlic, honey, vinegar, garum, parsley, and mustard in large bowl. Add vegetables, olives, and berries. Toss to coat; season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally.
3. Place mixture in casserole and crush together with half of the defrutum. Cook on stove for approximately 10 minutes, reducing it a bit. Meanwhile, dissolve the starch in the remaining defrutum. Add this to the sauce and cook a further 10 minutes.