Preheat the oven to 350°F / 175°C.
Cook the frozen artichoke hearts according to the package directions.
Drain them thoroughly, pat dry with a towel to remove excess moisture, and then coarsely chop.
In a food processor, combine the drained white beans, vegan Parmesan, 1 tablespoon (15 ml / 0.5 fl oz) of the olive oil, lemon juice, and hot sauce. Process until the mixture is smooth and well blended.
Add the chopped artichoke hearts to the food processor and pulse just a few times to combine. You want the dip to be well-mixed but still have some texture.
Season with salt to taste.
Lightly oil an 8-inch baking dish and transfer the artichoke mixture into it, spreading it evenly.
Sprinkle the bread crumbs over the top of the dip and drizzle with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil.
Bake for about 20 minutes, or until the dip is hot and bubbly and the topping is golden brown.
Garnish with the fresh twist of lemon peel and a sprinkle of black sesame seeds or chopped parsley before serving.
When adding the chopped artichokes to the food processor, pulse just a few times to combine. You want to maintain some texture, not create a completely smooth purée.
