INGREDIENTS 1 14-ounce (400 g) can of artichoke hearts, packed in water, drained 1/4 cup chopped fresh parsley 1/4 cup (25 g), packed, grated Parmesan cheese 1 Tbsp lemon zest 1 clove garlic, minced (about 1 teaspoon) 1/2 teaspoon fresh black pepper 1/4 teaspoon salt 8 ounces (225 g) cream cheese, room temperature 3 to 4 Tbsp lemon juice METHOD 1 Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor. Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon, so don't over-process it. 2 Place the cream cheese in a medium sized bowl. Add the artichoke parsley mixture and the lemon juice. Stir until well blended. Add more salt, pepper, and lemon juice to taste. Garnish with a few fresh leaves of parsley or ribbons of lemon zest. Now enjoy your dips with some tortilla :)!!