In a food processor combine the artichoke hearts and garlic. Pulse until the artichokes are roughly chopped. Add the arugula, basil, lemon zest and salt. Pulse again to combine the ingredients and chop roughly the same size. Add the lemon juice and olive oil and pulse a few more times until desired texture or the consistency of a thick dip. Serve with crackers, crudite, chips, on a crostini, or as a pasta sauce loosened with some pasta water.