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Steam or boil the artichoke hearts in water acidulated with lemon juice, to which you have added 1 tbsp oil and 1 tsp flour.
Meanwhile trim and wash the spinach in several changes of water, then boil in the water clinging to the leaves. When cooked, rinse in cold water and squeeze dry.
Melt 3 tbsp / 40g / 1½oz butter in a pan, add the spinach, season with salt & pepper and cook over a low heat until butter is absorbed. Then stir in 1 tbsp parmesan.
For the sauce, melt ¼ cup / 50g / 2oz butter in a small pan and add the flour, blending well with a wooden spoon to avoid lumps forming.
Add the milk and cream, season with salt, pepper and nutmeg and cook, stirring, until the sauce has thickened and is simmering. Stir in the cheese and remove from the heat.
To assemble, grease a large baking dish. Cut a thin slice off the bottom of the artichoke hearts so that they stand upright and arrange them in a dish.
Divide the spinach between them, moulding equally on top, pour over the sauce, sprinkle with 2 tbsp parmesan and breadcrumbs and dot with 1 tbsp / 15g / ½oz butter.
Bake for 10 minutes or until golden brown. Serve at once.

Artichoke Hearts with Spinach