* 10 ounces artichokes, marinated, drained
* 1 garlic clove
* 2 ounces pine nuts, toasted, plus extra
* 1 lemon, zest and juice
* 3 tablespoons parmesan cheese, grated
* 1 ounce flat leaf parsley, a few leaves reserved
* 3 tablespoons extra-virgin olive oil

Directions


Combine all ingredients in a food processor or blender, then season with salt and pepper.

Purée until fine, then scrape into a bowl.

Sprinkle with extra pine nuts and the reserved parsley leaves to serve

good with breadsticks