Step 1

If you’re using jarred or canned artichoke hearts, drain them well and pat very dry, gently squeezing out excess liquid. Coarsely chop the artichoke hearts.

Step 2

Pour 1 tablespoon oil into a medium skillet. Using a microplane grater, grate half the garlic into the oil. Grate the remaining garlic half into a blender and reserve.

Step 3

Turn the heat to medium and stir the garlic until sizzling, about 1 minute. Add the spinach and a pinch of salt and cook, stirring, until just wilted, about 2 minutes. Remove from the heat and stir in the artichokes to evenly coat. Season to taste with salt and pepper.

Step 4

To the garlic in the blender, add the almonds, lemon juice, ¼ cup cold water, remaining 5 tablespoons oil, and a pinch of salt. Purée until smooth, scraping the bowl occasionally.

Step 5

Transfer the almond mixture to a medium bowl and fold in the artichoke mixture. Season to taste with salt. Transfer to a serving bowl and sprinkle with the piment d’espelette. Serve with chips or crackers for dipping.