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Place the cannellini beans, artichoke hearts, garlic and lemon juice in the bowl of a food processor and blend until smooth.
With the machine running, add the oil and keep mixing until you reach the desired consistency.
If it's too thick add 1 or 2 tablespoons of water.
Blend in the chopped parsley and season to taste with salt and pepper.
Place in a shallow bowl, drizzle with extra virgin olive oil, garnish with parsley and sprinkle with paprika.
Serve the artichoke and white bean dip immediately with pita chips or cover and refrigerate.