To make the Artichoke dip, blitz in a food processor the artichokes, olives, pine nuts and parmesan cheese to a rough dip texture that is not too smooth similar to a thick pesto. Season to taste with the fresh lemon juice and zest, olive oil and black pepper, finish with chopped parsley.
For the tapenade blitz all the ingredients together in a food processor.
Dollop a large spoon full of both the olive tapenade and the artichoke dip in a bowl. Place the Burrata cheese on top. Serve with toasted sourdough bread.
Finish with a drizzle of Mount Zero Extra virgin olive oil and pink lake salt.