Parsley and Artichoke Spread

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.