In a food processor, pulse the artichokes until they are medium-chopped, then transfer them to the skillet.
In the food processor, combine the spinach, cream cheese, sour cream, mayonnaise and half of the Parmigiano-Reggiano, then process until mixed. Add the mixture to the skillet, along with the peppers and pepper flakes. Stir well, then season with salt.
Transfer the mixture to the prepared pan, sprinkle the remaining cheese over the top and bake on the oven’s middle shelf for 15 to 20 minutes, or until it is bubbling at the edges. Serve immediately with crackers or low fat pita crisps.
Nutrition information per 1/2 cup: 150 calories; 80 calories from fat (53 percent of total calories); 9 g fat (4 g saturated, 0 g trans fats); 20 mg cholesterol; 13 g carbohydrate; 4 g fiber; 2 g sugar; 7 g protein; 540 mg sodium.