This sauce is incredible on chicken or as a dip with carrots and peas.
-Leaving the rubberband on, swish 1 bunch of flat leaf parsley in some cold water. Shake dry.
-Chop most of the bunch off, leaving the stems behind.
-Add the parsley to the bowl of a food processor or blender along with the following:
The zest of 1 lemon and the juice of half the lemon
2 artichoke hearts
1 big pinch of sea salt and some fresh pepper
Blend until still slightly chunky.