Cook the artichoke hearts according to the package directions, or use rinsed and drained canned artichoke hearts.
Quarter the artichokes and set aside.
Put the parsley, garlic, serrano, sunflower seeds, lime juice, and olive oil in a blender and purée until nearly smooth with some texture.
Reserve in the blender.
Put the lettuce, tomato, and artichoke hearts in a large bowl.
Add the dressing and toss gently to coat with the dressing.
Refrigerate for at least an hour.