My aunt created this for Sunday brunch when we wanted something light but rich.

Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with a little oil or nonstick spray so the bakes release cleanly.

Prepare the spinach: If using frozen spinach, thaw completely, then wrap it in a clean kitchen towel or several layers of paper towel and squeeze very firmly over the sink to remove as much moisture as possible. If using fresh spinach, quickly sauté it in a dry skillet until wilted, let cool, then chop finely and squeeze dry in the same way. You want it very dry so the bakes stay creamy instead of watery.

Prepare the artichokes: Drain the canned or jarred artichoke hearts very well. Pat them dry with paper towels, then chop them into small pieces about the size of peas or slightly larger. Removing excess moisture here also helps the bakes hold together and brown nicely around the edges.

In a medium mixing bowl, combine the squeezed-dry spinach, chopped artichoke hearts, and shredded cheese. Use a fork or your hands to mix thoroughly until the ingredients are evenly distributed and the cheese starts to clump everything together into a thick, sticky mixture.

Scoop heaping tablespoonfuls of the mixture onto the prepared foil-lined baking sheet, spacing them about 1 to 2 inches apart. Use your fingers to press and shape each scoop into a compact mound or slightly flattened dome, making sure there are no loose bits that could burn. Each mound should be about 1 1/2 inches wide.

Bake in the preheated oven for 14 to 18 minutes, or until the bakes are melted through, the edges are deeply golden and crisp, and the tops have small browned spots. Ovens vary, so start checking around 12 minutes and let them go a bit longer if you want extra-crispy edges.

Remove the tray from the oven and let the bakes sit on the foil for 5 minutes to firm up slightly; they will be very soft right out of the oven. Then gently loosen each mound with a thin spatula and transfer to a serving plate. Serve warm, while the centers are still creamy and the edges are pleasantly crisp.

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