Preheat oven to 350°F.

Lightly grease a 9" or 10" round, oven-proof casserole dish and set aside.

Bring a medium pot of water to a boil. Add spinach in batches and wilt for 2-3 minutes. Remove and refresh under cold, running water. Squeeze to drain. Chop and set aside.

In a medium pot, melt butter over medium-high heat. Add onions and cook, stirring for 3 minutes. Add the garlic, salt, pepper and cayenne. Cook, stirring for 1 minute.

Add flour and cook, stirring constant, to make a blonde roux. (About 2 minutes.)

Infuse milk and cream in a steady stream. Cook, stirring constant, until thick and creamy. (About 2-3 minutes.)

Add cooked spinach and lemon juice. Stir to incorporate.

Add shrimp, cheeses, artichoke hearts and bacon. Stir well.

Remove from heat and pour into prepared dish. Top with parmessan cheese and bake until "Bubbly." (About 10 minutes.)

Remove from the oven and serve hot with chips.