Add the kale and olive oil to a skillet over medium-low heat.
Cook until kale is wilted and tender (5-6 minutes).
Transfer the kale to a cutting board and chop into bite-sized pieces. Let cool.
While the kale is cooling, put avocado (not pit or peel) into a food processor with the lemon juice, hemp seeds, garlic, sea salt, and black pepper. Process for 2-3 minutes or until smooth.
In a bowl, combine the avocado mixture, kale, and artichoke hearts and gently mix.
Transfer the dip to a serving dish and serve immediately with sliced veggies!