Scrub the whole lemon with a vegetable brush under warm water; rinse well and dry with a clean cloth.
Note: Commercially grown citrus is coated with a wax that gives it a nice shine and helps extend shelf life - fruits do not dry out as quickly when waxed. Although it's "food-grade" wax, none of us needs to consume it. The best way to remove it is to use a mild detergent solution and a clean pot-scrubber sponge and then rinse thoroughly.
Cut off and discard the ends of the lemon. Cut lemons lengthwise into quarters, discarding any seeds. Place into the bowl of your food processor or blender.
Add the marinated artichoke hearts. Process, stopping and stirring mixture a few times, until basically smooth, approximately 1 minute or more. Add black pepper to taste.
Remove to a serving dish and serve with cup-up vegetables and/or crackers.
Makes approximately 1 1/2 cups.
* How To Purchase and Store Lemons: Choose smooth-skinned lemons that are heavy for their size. The skin should have a fine grain and bright yellow color. Streaks of green on the skin of the lemon usually indicate more acidity, which you don't want. Avoid lemons that feel soft or spongy with skin that looks or feels wrinkled, bumpy, rough or hard. Coarse, thick-skinned and light lemons have less juice.
** Use store-bought bottled marinated artichokes.
Lemon Artichoke Dip Recipe: https://whatscookingamerica.net/Appetizers/LemonArtichokeDip.htm