Drain the artichoke hearts through a fine sieve, then squeeze out the extra moisture from the artichoke hearts either through 2 pieces of kitchen paper towel or a clean tea towel, then finely chop.
Heat the oil in a large, non-stick frying pan over a gentle heat before adding the chopped onion and sautéing over a gentle heat until the onions are soft and translucent. Season with Herbamare (or sea salt) and continue to cook for a further 2-3 minutes.
Add the frozen spinach to the pan, then increase the heat to high and use a wooden spoon to gently break down the cubes as they start to thaw and release water. Continue to cook until the spinach is thoroughly thawed and the liquid has reduced – this will take around 13-15 minutes. Season with a touch of white pepper and a little more Herbamare/sea salt.
Add the drained & chopped artichoke hearts, stirring thoroughly to combine with the spinach.
Gently stir in the coconut milk before increasing the heat slightly and allowing some of the liquid to reduce – this will take around 5- 10 minutes.
Once the liquid has nearly all evaporated, turn down the heat to medium and stir in the nutritional yeast (I like to use 8 tbsps. although you may wish to use a little less) – you will see the mixture starts to form a cheese-like texture. Cook for an additional 2-3 minutes, stirring constantly to prevent the mix from burning.
Check the seasoning and add in more white pepper and Herbamare/sea salt if required – you can also add more nutritional yeast if you want a cheesier tasting dip.
Cook for a further 5 minutes until thickened and either leave to cool before serving if using as a dip or serve immediately if using as a side or main dish.
If you make this in advance then it can be re-heated in a frying pan or, alternatively, you can transfer it into an ovenproof serving dish, cover with foil and heat in an oven set to 180ᵒC for 20-25 minutes.
Serve as dip with plantain chips (or your favourite chips/crisps), salsa and the plain yogurt of your choice but it’s equally lovely served as a side dish. See Lisa’s Tip for a brunch idea.