Using a large skillet, cook 12 tortillas as directed on package (just heat on each side for a few minutes).

Preheat oven to 375 degrees.

Using a large muffin tin, place tortillas into the muffin hole area, pressing to fit it in. Repeat for 12 tortillas.

Heat the oil in a large pot over medium-high heat. Add in the artichoke pieces and cook for one minute. Reduce heat to medium, add in the spinach, and cook until wilted, turning often.

Mix in the cream cheese and mozzarella, and let it melt entirely. Season with salt and pepper to taste. Remove from heat.

Add about ¼ cup of dip to fill the holes of the tortillas. Sprinkle each top with a bit of parmesan cheese. Repeat for all.

Loosely cover with foil (you will need a few LARGE pieces), and bake for 10 minutes. Remove foil, and bake for 10-12 additional minutes, watching closely that the tortillas don't burn. Once they are browned and the dip is melted, remove from the oven.

Place individual dips onto bowls and serve with your choice of garnish.