Sweat the garlic: Heat the olive oil in a large frying pan over a medium heat until it shimmers and smells nutty. Add the chopped garlic and stir for about 30 seconds until it becomes fragrant and just starts to turn golden at the edges — you’ll smell that warm, mellow aroma immediately.

Add the spinach: Tip in the squeezed-dry spinach and stir with a wooden spoon. You’ll hear a soft sizzle as it hits the hot pan. Cook for 2-3 minutes, stirring occasionally, until the spinach is heated through and any remaining moisture has evaporated — the mixture should look dry and fluffy, not wet or steaming.

Add the artichokes: Stir in the chopped artichoke hearts. Cook for another 2 minutes, letting them warm through. The artichokes will soften slightly and the whole pan will smell earthy and savoury.

Make the creamy base: Reduce the heat to low. Add the softened cream cheese, double cream, mozzarella, and Parmesan. Stir continuously with your wooden spoon as the cheeses melt. After about 2-3 minutes, the mixture will become thick, glossy, and pale yellow — you’ll see it pulling away from the sides of the pan slightly when it’s ready.

Season and finish: Stir in the salt, black pepper, red pepper flakes (if using), and lemon juice. Taste and adjust seasoning. The dip should be rich, tangy, and slightly creamy on your tongue. Cook for one more minute until everything is bubbling gently around the edges.

Rest and serve: Remove the pan from the heat and let the dip sit for 2-3 minutes. It will thicken further as it cools. Garnish with fresh parsley if you like, then serve straight from the pan.