2 lb. fresh spinach					
 1 1/2 tsp. seasoned salt
 2 quarts Water					
 1 tsp. white pepper
 2 Tbs. minced garlic					
 1 14 oz. can artichoke hearts, drained		
 1/2 cup whipping cream
 4 Tbs. olive oil					
 1 heaping cup EACH Swiss and Monterey Jack, finely shredded