Preheat the oven to 350F.
Thaw the spinach and use a dish cloth to squeeze out as much water as you possibly can. If the spinach is whole, chop it up.
Drain the artichokes and use the same dish cloth to squeeze out the excess water.
In a large bowl mix together all of the ingredients until well combined. Transfer to a 10-inch oven-proof skillet or an 8x8-inch baking dish. Top with a generous sprinkling of mozzarella cheese and more parmesan.
Bake for 15-20 minutes or until sizzling, cheese is melted, and just barely beginning to brown on the edges. To get it a little more browned on top, place it under the broiler on high for 1 minute or until just beginning to brown on top (keeping an eye on it the whole time).
Serve warm with toasted baguette, sturdy tortilla chips, and or pita chips.