Fire up 20 hot charcoals. Place a 12-inch camp Dutch oven over the hot charcoal. Add 4 tablespoons of butter. When the butter is soft and starts to foam up, add spinach.
Stir constantly for about two minutes until spinach is steaming and reduced to about two cups.
Add minced garlic and stir for a minute. Remove spinach and garlic and place in a bowl.
Quarter artichoke hearts and remove any tough outer leaves.