Artichoke and arugula dip

From Giada

 I know the CSA is going to bring some arugula at some point and this is how I'm going to use it.  

I know this would be great on sourdough toast with some crispy prosciutto? 

In a food processor blend a large can of drained artichokes, 3 cups-ish of arugula, lemon juice, and as much raw garlic as you'd like (I too like a little, not a lot)

Blend well

Add in 1/2 c olive oil, 1 cup of basil, salt, lemon juice from half a lemon, and blend again