Preheat oven to 375.
Place the artichokes on a baking sheet and toss well with the oil. Roast in the preheated oven, stirring once or twice, for about 20-25 minutes, or until golden brown in colour.
Remove from oven and set aside to cool.
In a frying pan over medium heat, add a little oil and then the garlic and spinach. Cook until softened, a minute or two.
In a high-speed blender, combine the spinach, garlic and lemon with a splash or the reserved artichoke brine. Pulse a few times to break everything up and mix it together.
Add the artichoke hearts and pulse again.
Add the vegan ricotta and pulse together again. Season with salt and pepper and pulse again. You can create a creamier dip by pulsing more, an chunkier dip by pulsing less.
Serve with crudités, bread and crackers. PS: this also makes a great pasta sauce, just thin it down with a little plant-based milk and the cooking water from the pasta.