Note: For the spinach, I used about 3 cups of fresh spinach, and sauteed it for a couple of minutes until it was wilted. Once the liquid was squeezed out of this it was about a cup of cooked spinach. You could also use frozen, thawed spinach, but again, make sure to squeeze out the liquid. Chop the artichoke hearts to whatever size you like, the original recipe called for quartering them, but I found that a little big for my liking so I chopped them up smaller.