Step 1

1 Preheat the oven to 375 degrees

Step 2

2 Lightly brush a 4-cup-capacity baking dish, such as a 9-inch oval casserole, with oil

Step 3

3 Heat the 1 tablespoon of oil in a medium skillet over medium heat

Step 4

4 Once the oil shimmers, add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened and light golden

Step 5

5 Stir in the garlic and cook for 1 minute, then remove from the heat and allow to cool slightly

Step 6

6 Combine the artichoke hearts and spinach in a food processor; pulse until finely chopped

Step 7

7 Add the yogurt, cream cheese, mozzarella cheese, half the Parmigiano-Reggiano cheese, the mayonnaise, salt, pepper and the cooled onion/garlic mixture; pulse until well incorporated

Step 8

8 (Alternatively, you could chop the artichokes finely by hand and mix everything together in a mixing bowl

Step 9

9 )

Step 10

10 Transfer the mixture to the dish, spreading it evenly

Step 11

11 Sprinkle the remaining Parmigiano-Reggiano on top

Step 12

12 Bake for 20 to 25 minutes, until heated through and just set on top

Step 13

13 Serve warm