Artichoke and Garlic Pizza Sauce
Posted By Savita
Two simple ingredients shine in this creamy pizza sauce, you guessed it! Artichokes and Garlic! This sauce is my simple 10 minutes fix to Pizza Night. Perfectly meaty, creamy, and hearty artichoke pizza sauce is one of the most versatile sauce I have ever made at home. Not just pizza, I love topping some over toasted bread or mix in some pasta with some sweet cherry tomatoes for a delicious pasta bowl.
Call it a sauce or call it a dressing, it tastes delicious anyways!
I love everything or anything to do with artichokes. meaty, delicious and so elegant, every heart of artichoke is like a heart-licious love-song-of-taste-and-flavor. Give me artichokes in all three courses of a meal and I will be a happy camper.
I made and had artichoke pizza many times. But, first time, I saw artichoke and garlic bottled pizza sauce in Williams Sonoma store. Loved the idea of bottling the old favorite and this is when the idea of gifting pizza sauce to my friends hit me.
I sure wanted to purchase a bottle from store there but $12.95 a jar kind restrained me from adding it to my shopping cart. Thing is, I don't mind spending on utensils/accessories for my food blog once-in-a-while but canned foods/sauces/spices, all of these I love make'em at home. This way I save money and able to share some good food finds and it's recipe with you all.
I decided to bottle artichoke garlic sauce the very moment I saw it in Williams Sonoma. Plan? - Gift some to my friends in next book-club meet and rest will be happily consumed at home!
Even if you buy organic, 1.5 cup pizza sauce with parmesan cheese will cost you - $4.40 (salt, pepper and oil on the house) vs $6.25 per 1.5 cup store bought without cheese. Bonus! good fresh ingredients and natural preservatives (oil and lemon)
Making at home in just 10 minutes does sound like a good deal! What do u say?
Let's get started with assembling ingredients.... artichokes, garlic, olive oil, and parmesan..... here you go...
First goes in the garlic.... few cloves of garlic is all it needs. Easily available ingredient in any pantry..
Zest some lemon.... Zest a lemon and add in lemon juice too.....
don't throw-away lemon peels... I always keep squeezed lemon peels in the refrigerator to absorb the bad odors..
Add Artichokes..... Add drained artichokes, black pepper, and parmesan. I happen to like black pepper a lot, so have added 1/2 teaspoon. You can adjust quantity per your taste.
Pulse..... With motor running add olive oil at slow stream to emulsify. I have kept artichoke a little chunky for texture. You can process it little longer for a very fine sauce. Plus taste and adjust salt.
Scrap to a bowl and enjoy.....
And don't forget to enjoy and be a proud Chef De Home!
Here are few of sauces/dips that I have bottled earlier
Ingredients
- 397 Grams Artichokes (one can of (14 ounce) artichoke hearts, packed in water)
- 1/3 Cup Olive Oil (extra virgin preferred)
- 4 Garlic (4 large cloves of garlic, about 25 grams)
- Lemon (zest and juice of one lemon, about 1.5 tbsp juice and 1 tsp zest)
- 1 tbsp Italian Seasoning
- 1/4 Cup Parmesan Cheese (grated)
- 1/2 tsp Black Pepper (adjust per taste)
- Salt (as per taste)
Directions
- 1. Add all ingredients but oil and salt in food processor jar. With motor running, add olive oil in a slow stream to make an emulsion.
- 2. Taste and adjust salt and black pepper. Store in an air-tight container for up-to one week. Use on pizza, toasted bread or swirl in some pasta for a delicious lunch!
Savita's Recipe Notes:
Since parmesan cheese is salty and artichokes brine will have some salt too, don't add any salt while making sauce. Later taste and adjust per need.
I like to use a lot of black pepper in this sauce. So, I have added 1/2 tsp fresh cracked pepper, you can adjust per taste.
If you can't find Italian Seasoning, use equal part basil, parsley, oregano, and marjoram dried leaves.
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