In a large skillet over medium heat, add enough water to cover the bottom of the pan. Add the garlic, onion, and salt.
Sauté for 5 minutes or so until onion is translucent; stir frequently to reduce sticking.
Add the dried basil and cook another minute or 2, stirring well.
Drain and rinse the beans and add to the skillet, stirring to incorporate with the onion mixture; heat for another 2 minutes.
Add the bean mixture and the remaining ingredients except the artichoke to a food processor and blend well.
Once the mixture is fairly smooth, add the artichoke hearts and pulse a few times, leaving some small pieces intact. And that’s it!