Steam artichokes until leaves are tender, about 45-55 minutes.
Remove leaves and set aside; scoop out "choke" (fuzzy section above the artichoke heart).
Chop hearts and reserve about 1 tablespoon for garnish.
Add artichoke hearts, 1 tablespoon olive oil, cannellini beans, lemon juice, tahini, garlic, salt and a few grinds of freshly cracked black pepper to a food processor. Process until smooth. Taste and adjust seasoning if necessary.
Transfer to a bowl and garnish with remaining olive oil, reserved artichoke hearts, lemon zest, fresh herbs, flaky sea salt and black pepper, if desired. Serve with steamed purple artichoke leaves, fresh cut vegetables and crackers.
