1. Clean the artichokes: remove the thorny part of the leaves from the top of the artichoke (about 1-inch down). Remove any leaves that are discolored or bruised. Cut the stem, leaving about an inch at the base of the artichokes. Scoop out the center of the artichokes with a spoon to remove the choke.

2. Fill a large pot with a strainer, or use a pot pre-fit with a steamer basket, about 2-inches up the sides with water. Add the juice of 1 1/2 lemons to the pot. Add the artichokes to the steamer basket or strainer.

3. Place the pot over medium heat and bring the water to a simmer. Steam the artichokes until the stems are tender when pierced with a fork (about 25-30 minutes).

4. Remove the artichokes from the heat and cut four of them into quarters. Remove the leaves from the remaining two and roughly chop the heart and tender part of the stem.

5. Place a medium saucepot over medium heat and add the butter. When melted, add the garlic and saute for 1 minute. Stir in the flour and cook until it becomes slightly golden in color (about 3 minutes).

6. Add the wine and the juice from the remaining 1/2 lemon. Bring this mixture to a boil and add the cheeses in batches to melt.

7. Stir in the spinach and chopped artichoke hearts and turn the heat to low.

8. Pour into a fondue pot to keep warm, if you have one, and serve with the toasted baguette, boiled fingerling potatoes, and the quartered artichokes for dipping.

**Note: Calorie count is only for fondue dip. Dipping ingredients -- baguettes, potatoes, and remaining artichokes -- are not included.