Preheat the oven to 450° Fahrenheit. Line a baking sheet with parchment paper.

Cook in a large skillet over medium heat. When the pan is heated, brush it gently with olive oil spray before adding the shallot and garlic, seasoning with salt and pepper.

Cook, stirring often, until the shallot begins to soften and turn translucent, about 2 to 3 minutes. Cook the spinach, a handful at a time, stirring after each addition, until barely wilted, about 2 to 3 minutes. Allow to cool for few minutes.

While the spinach is cooling, cut the baguette into diagonal 1/2-inch slices. Depending on the size of the baguette, you should receive somewhere between 28 and 36 slices.

Spread the baguette slices out on the baking sheet (they may appear crowded now, but they will shrink as they bake) and gently spritz the top side with olive oil. Bake for approximately 10 minutes, or until the edges are brown and the top is crispy. Remove the skillet, turn the bread pieces, and lightly coat with olive oil. Set aside the bread for now.

In a food processor, combine the drained artichokes and pulse a few times to break them up. Combine the spinach mixture, cream cheese, and red pepper flakes (if using). Grate 1 ounce (1/4 cup) Parmesan into the food processor, then pulse again until the veggies are thoroughly chopped and the cream cheese is equally spread.

Taste and add additional salt and pepper as needed.

Spread 1 tablespoon artichoke mixture on each slice of bread. Return the pan to the oven and bake for 10 minutes, or until the topping is bubbling and the bread edges are browned.

Allow the crostini to cool for a few minutes before grating the remaining 1/2 ounce (2 tablespoons) Parmesan over the top. Serve straight away.