Preheat oven to 325º F.

Croustades: Cut a 1½-inch circle from each slice of bread. Press into a 1¾-inch mini muffin tins, to form cups. Brush cups with melted butter. Bake 20 to 25 minutes at or until bread is lightly toasted all over. Cool. Store in airtight container or freeze until ready to use.

Filling: Heat spinach in 1 cup water until water boils and spinach is thawed. Pour into colander and rinse with cold water. Drain well. Take handfuls of spinach to squeeze out as much water as possible. Set aside.

Chop artichoke hearts. Place in bowl of food processor with blade. Add spinach and remaining. Pulse until well blended. Transfer to a bowl. May be made in advance up to this point.

Heat on high in microwave until warm. Spoon mixture into croustades. Yield: 48 appetizers.