Boil water in the kettle and place the 2 handfuls of spinach in a large bowl.

Cover the spinach with boiling water and leave it to wilt for 2 minutes.

Add the 150 g marinated artichoke hearts and 2 tablespoons oil from marinated artichoke hearts to the high-speed blender.

Add the 3 roasted garlic cloves and 240 g drained, rinsed canned butter beans to the blender.

Add 1 tablespoon almond butter and the juice of 1 lemon to the blender.

Add 1 tablespoon almond milk and a large pinch of sea salt to the blender.

Blend the mixture until creamy but still slightly chunky.

Add a small extra splash of almond milk and blend briefly if the spread is too thick.

Drain the wilted spinach thoroughly in a colander.

Add the drained spinach to the blender and pulse a few times until partly incorporated.

Toast the 4 medium slices of sourdough bread until crisp and golden.

Spoon the artichoke and spinach spread over the toasted sourdough slices.

Finish each toast with black pepper and chopped fresh parsley.