Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. Add potato slices and boil until slightly tender, about 5 minutes. Drain and set aside. Heat olive oil in medium-sized saute pan. Add shallots, garlic and scallion, and saute until shallots are soft, about 3 to 5 minutes. Add chicken stock and stir. Bring to a boil and cook, stirring, until slightly reduced, about 5 minutes. Remove from heat. Place potatoes in bottom of 2-quart baking dish. Place spinach on top of potatoes. Then place artichokes on top of spinach. Sprinkle basil evenly over the artichokes. Top with shallot-garlic-scallion mixture and sprinkle with the parmesan cheese. Bake uncovered in oven until cooked through, 10-15 minutes.

package of frozen chopped spinach, which was fine, but I know the fresh is probably better. I used a 14 oz. Can of artichoke hearts packed in Water and sliced each one thinly after I drained them. They were nice and tender.

(I think using fresh ones would put the cost of this dish up there with gold!!) Everything else I used as directed and the fresh basil was really