Ingredients for Artichoke Stukku
- Artichoke Hearts In Brine
- Lemon
- 1/4 cup extra virgin olive oil
- Marjoram
- Parsley
- Garlic Cloves
- Salt And Pepper
How to Make Artichoke Stukku
- Combine 1 (14-ounce) can artichoke hearts (drained), 1/2 cup grated Parmesan cheese, 1/4 cup extra virgin olive oil, 2 cloves garlic, 1/4 cup chopped fresh parsley, 1 tablespoon lemon juice, and a pinch of salt and pepper in a food processor.
- Blend until you achieve a smooth, thick puree. Scrape down the sides as needed.
- Taste and adjust seasoning as needed, adding more lemon juice, garlic, salt, or pepper to your liking.
- For canning (optional): Fill sterilized jars, leaving 1/2 inch headspace. Process in a boiling water bath for 10 minutes, ensuring jars are fully submerged.
- For immediate use: Serve as a dip with crusty bread or vegetables. Stir into hot pasta, adding extra Parmesan cheese if desired.
- Refrigerate for up to 3 months or freeze in portions for longer storage.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
9g
Fat
19g
Carbs
10g
