Created by JostLori on May 5, 2016
Step 1: Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, 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.
Step 2: Place the cream cheese in a medium sized bowl. Add the artichoke parsley mixture and 3 tbsp of the lemon juice. Stir until well blended.
Step 3: Taste and, if necessary, adjust salt, pepper, and lemon juice to taste.
Step 4: Garnish with a few fresh leaves of parsley or ribbons of lemon zest.