Rinse kale leaves. Remove hard stems. Tear leaves into small pieces. Steam leaves until tender, about 10 minutes.
While kale is steaming, preheat oven to 400 degrees F, grease a baking dish, and prepare the rest of the dip.
Drain liquid from jar of artichoke hearts. Place artichokes In food processor or high speed blender. Squeeze 1/4 of fresh lemon into container. Add steamed kale.
Process until the kale and artichoke pieces are small and all ingredients are well combined. (If using high speed blender, put on low setting. We want to still have texture with tiny pieces, not a liquified mixture.)
Add vegan mayonnaise into the container and stir until well combined. Spoon mixture into prepared baking dish. Bake for 20 minutes. Serve with toasted bread or chips.
I prefer to use the artichoke hearts packed in water, but either water or oil will work just fine.