Serves 4
280g jar marinated artichoke hearts in oil, drained
Handful flat leaf parsley
100g feta, roughly chopped
Juice of 1 lemon
5 tbsp olive oil
100g bag wild rocket
85g pack Serrano or Parma ham
Foccacia or flatbread, toasted or griddled
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.