Lemony Artichokes And Capers Dip - cooking recipe

Ingredients

1 (14 ounce) can artichokes (I use artichoke hearts)
1/2 cup extra virgin olive oil
2 tablespoons canola oil
2 lemons, whole, juiced
2 -3 tablespoons capers
2 tablespoons garlic (or 3 cloves garlic)
1 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon basil, dried

Preparation

In food processor, process garlic until finely chopped.
Add capers, 1/4 cup olive oil, canola oil, lemon juice and herbs & spices. Pulse until capers are SLIGHTLY chopped.
Add the rest of the olive oil and artichokes. Pulse once to three times - you want to see artichoke pieces.
Taste. May add a little more olive oil if necessary for a looser dip consistency.