Preheat oven to 425 degrees Fahrenheit. Wash a decorative cutting board with hot water and soap or line with parchment paper.
Rinse and scrub the natural film off of artichokes. Trim 1/2 inch off top of artichoke along with a dime-sized piece of the tail. Using kitchen scissors, trim the tips of each leaf. Loosen and spread artichoke petals. Drizzle with olive oil and sprinkle with salt. Wrap tightly in aluminum foil.
Trim 1/4 inch off of the end of the garlic head. Drizzle with olive oil and sprinkle with salt. Wrap tightly in aluminum foil.
Bake artichokes and garlic for one hour. (The artichokes are done when a knife inserted into the bottom of the artichoke goes in smoothly. Similar to baked potato) Remove from oven and let cool about 20 minutes or until easy to handle. Remove all the leaves until the heart of the artichoke is exposed. Remove the fuzzy part. Chop the heart into small pieces.
Heat a skillet to medium heat. Add spinach. Cook quickly for about 1-2 minutes until wilted but still vivid green. Remove and cool. Place on paper towel and squeeze excess liquid out.
Combine softened butter, wilted spinach, half of the bulb of roasted garlic. 1 teapsoon of lemon zest, 1/2 teaspoon salt and chopped artichoke heart.
Spread on to a clean cutting board using big swirls. Top with additional lemon zest and remaining roasted garlic. Serve with artichoke leaves on the side for dipping!