1.   Let artichoke mixture cool in molds.

2.   Run a small knife around sides of artichoke mixture in ramekins, then unmold them on top of spinach.

3.   Sprinkle parsley mixture and a little olive oil over artichoke mixture.

4.   Take the frittata out of the oven and quickly add the artichoke mixture,

5.   Top artichoke mixture with provolone cheese.

6.   Transfer artichoke mixture to a medium, heavy-bottomed saucepan.