5 oz fresh spinach, finely sliced
1 shallot, finely diced
1 tsp butter
10 marinated artichoke heart quarters
14 oz (400g tub) light cream cheese, softened
In a medium saucepan, melt butter over medium heat. Add shallot and sauté until just translucent. Add spinach and cook until wilted. Transfer to a strainer and place over a bowl. Refrigerate until cold.
In a food processor, pulse artichoke hearts. Transfer to a medium mixing bowl. Squeeze cooled spinach mixture to remove as much moisture as possible. Add to artichokes. Fold in cream cheese with a rubber spatula. Serve with slices of crusty bread.