This recipe is adapted from one of my favourite American cookbooks: generations eats by Amy Rosen.
1 pack fresh spinach (or chard)
1 jar artichoke hearts
1 cup grated mozzarella
2 minced garlic cloves
1 lemon, juiced
1/2 tsp salt
some grinds of black pepper
Preheat the oven to 180c. Drain all but 1 tbsp of the oil from the artichokes (if you are using tinned artichokes in water, once you have drained them, add a tbsp olive oil or mayonnaise to this recipe). Wash and dry the spinach (or chard) and remove the tough stalks.
Roughly chop the spinach and artichokes and mix with the rest of the ingredients and bake for around 40 mins until browned on top. Serve while warm with melba toast, toasted bagels, pitta or baguette. Soooo nice.
You can mix it up in advance, then bake later, so great for parties.
It can also be made with defrosted frozen spinach, just squeeze out the excess water before chopping.