OMG, this is so good!! 1/2 cup raw almonds water 1/4 cup cashews 1 small jar marinated artichoke hearts 1/2 can artichoke hearts in water, drained 2 Tsp. water 2 tsp. lemon juice 1 or 2 cloves garlic, minced 1/4 t. sea salt Begin by placing the almonds in a small bowl, cover them with water, place them in the refrigerator, and leave them to soak overnight to loosen their skins. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin. Alternately, microwave covered in water for 2 minutes to loosen the skins. OR, use blanched slivered almonds instead, you lazy, lazy person. In a blender or food processor, place all the ingredients, including the marinated artichoke liquid. Scraping down the sides now and then, process for 1-2 minutes to form a smooth puree. Taste and adjust seasonings, as needed. Transfer the mixture to an airtight container and store in the refrigerator. Serve as a dip or spread for vegetables, crackers, or bread, in tortilla rolls, or as a sandwich filling.