If you use fresh artichokes, clean them properly to get only the hearts and boil them in lightly salted water until soft (about 15 minutes).
Otherwise, drain well the can of artichoke hearts and add them in the food processor.
Add the lemon juice, a good quality extra-virgin olive oil, the parsley leaves, a pinch of salt and black pepper.
Blend until you get a creamy dip. If it's doo dense, add a bit more olive oil and pulse a few more times.
Move the dip to a nice serving bowl and serve with bread and crackers.
Notes
If you use artichokes in water, drain them well before adding them to the food processor. If, instead, you use artichokes in olive oil, you can add the same olive oil to the food processor, instead of adding it separately as mentioned in the recipe.
Use freshly squeezed lemon juice for the best flavor.
You can use either fresh or frozen parsley.
If the dip is too chunky, add some extra olive oil and blend again until creamy.
You can store it covered in the fridge for up to 5 days.