1. In a skillet heat 1 tbl. olive oil add onion, sauté 5 minutes, or until translucent and soft.
Stir in spinach, water and garlic, and cook 3~5 minutes, or until most of liquid has evaporated. Remove from heat. stir in cheddar cheese. Season with salt and pepper. Cool 10 minutes, or until easy to handle.

Preheat oven to 350°F. Coat baking sheet with cooking spray, and place artichoke bottoms on baking sheet. Fill each artichoke with spinach mixture and top with cherry tomato slices. Sprinkle tomato topped artichokes with salt, pepper, and oregano, then with breadcrumbs. Drizzle with remaining olive oil.
Bake 25 to 30 minutes, or until breadcrumbs are browned and crispy.
serve: