Halve artichoke hearts and remove centers, set aside.
Finely chop the artichoke centers. Combine with spinach, clams, 1/2 of the mozzarella cheese, 1/2 of the parmesan cheese, egg and seasonings. OPTIONAL: pulse in a food processor, if desired.
Fill each artichoke boat with spinach & clam mixture.
In 9x13 pan, add melted butter, cream and remaining parmesan cheese*
Place stuffed artichokes in the pan, Top with remaining mozzarella cheese.
Bake at 425 for 20-25 minutes, or until hot and bubbly. Enjoy!
Notes
*Butter, cream and parmesan can be put on TOP of the stuffed artichokes for a casserole style dish.