The first big step is to confit some of the garlic. You can do this while you prepare the rest of the recipe; you’ve got about 20 minutes before it’s ready. Put about 8 cloves of garlic and about 1⅔ cups of olive oil into a small pot or saucepan. You want the garlic to be mostly submerged in the oil. Turn the flame to low heat, and let the garlic simmer for about 20 minutes.
If using oil-marinated hearts, save the liquid. If using artichoke hearts in water, discard the liquid. You should be left with about enough artichoke hearts to fill 3 cups when drained and packed tightly. Put them into a food processor.Zest the lemons until you have 2 teaspoons of lemon zest. Juice the lemons until you get ⅓ cup of lemon juice. Add both to the food processor.Put 3 tablespoons of the reserved oil from the artichoke hearts into the food processor.
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