Ingredients for Artichoke Stukku
- 1 (14 ounce) can artichoke hearts, drained
- 1 tablespoon fresh lemon juice
- 1/4 cup extra virgin olive oil
- Marjoram
- 1/4 cup chopped fresh parsley
- 2 cloves garlic
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
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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.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
9g
Fat
19g
Carbs
10g
