Put the frozen spinach into a medium- sized pot with the water. Bring to a simmer over medium heat. Cook for about 4 minutes until the spinach is thawed. Drain in a colander, pushing down to get rid of as much water as possible.
Finely chop the artichokes and put them into a medium- sized bowl with the parmesan cheese and the goat cheese. Add the still warm spinach and stir to combine. Stir in the mayonnaise and sour cream, then season to taste with salt and pepper.
Scrape dip into a small, oven-proof bowl. Place under broiler for 8-10 minutes until the top has turned a light golden brown.
Serve with toast or crackers for dipping.Appeared in print on 12/30/09