280g jar marinated artichoke hearts in oil, drained
handful flat leaf parsley
100g feta cheese, roughly chopped
juice 1 lemon
5 tbsp olive oil
100g bag wild rocket
85g pack Serrano or Parma ham
focaccia or flatbread, toasted or griddled

280 g jar marinated artichoke hearts in oil, drained 100 g feta cheese, roughly chopped 5 tbsp olive oil 100 g bag wild rocket 85 g pack Serrano or Parma ham

Make an artichoke dip by whizzing together the artichoke hearts,
parsley, feta, half the lemon juice and 3 tbsp olive oil in a food
processor. Blitz to a smooth paste, then spoon into a bowl.

Dress the rocket with the remaining olive oil and lemon juice.
Pile onto a platter and serve with the ham, the dip and toast.