Put the artichokes, olives, pine nuts,
Parmesan and lemon juice into a food
processor and whizz to a rough paste.
Can be made up to a day ahead and
chilled. When ready to serve, put into
a bowl, swirl the reserved oil from the
artichokes over the top and finish with
the remaining olive. If made ahead, bring
it to room temperature about an hour
before serving to let the flavours develop.