Artichoke-Spinach Dip

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5 artichokes, tough outer leaves removed, stems and tops of leaves trimmed

5 lemons

2 cups tightly packed baby spinach

2 tablespoons mayonnaise

1 tablespoon finely chopped shallot

1 garlic clove, finely chopped

3/4 cup part-skim ricotta cheese

1/4 teaspoon coarse salt

1/8 teaspoon cayenne pepper

Freshly ground pepper

1/3 cup plus 2 tablespoons shredded part-skim mozzarella

1 tablespoon shredded Parmesan cheese

1 whole-wheat baguette (9 ounces), cut on the diagonal into 1/4-inch-thick slices and toasted

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