 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
A lovely sauce that can be used as a dip or spread or stirred through hot pasta, just like pesto. Ingredients:
1 kg artichoke hearts in brine |
1 lemon |
1/2 cup olive oil |
marjoram |
parsley |
2 garlic cloves |
salt and pepper |
Directions:
1. Place in a processor and blend until you have a thick puree.
2. fill sterilized jars.
3. Process as you would for canning by immersing completely in a deep pot of boiling water and boiling for 10 minutes.
4. These keep up to 3 months in a refrigerator or freeze in portions.
5. As a sauce: add some parmesan cheese when adding to pasta.
|
|