• 280g jar marinated artichokes , drained
• 1 garlic clove
• 50g pine nuts , toasted, plus extra
• zest and juice 1 lemon
• 3 tbsp grated Parmesan (or vegetarian alternative)
• 20g pack flatleaf parsley , a few leaves reserved
• 3 tbsp extra-virgin olive oil

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.