Directions
Add spinach and garlic to a skillet over medium-high heat with a drizzle of olive oil and sauté until wilted, about 2-3 minutes. Set aside.
Drain the baby artichokes, reserving the marinade from the jar, then coarsely chop them.
Prepare the artichoke tapenade by adding all the ingredients to a large plate, then mash with a fork to the desired consistency.
