In a skillet, melt 2 tablespoons of butter over medium heat. Add minced shallots and garlic, sauté until translucent. Add fresh spinach and cook until wilted. Stir in heavy cream, season with salt and pepper, and let simmer until thickened. Set aside.

Fry the Artichokes

In a bowl, mix flour with a pinch of salt and pepper. Dip artichoke hearts in buttermilk, then dredge in the flour mixture. In a frying pan, heat olive oil and 2 tablespoons of butter over medium-high heat. Fry artichokes until golden and crispy. Drain on paper towels.

Make Sauce Choron

In a saucepan, combine white wine and tomato paste. Simmer until reduced by half. Stir in lemon juice and remaining heavy cream. Add salt and pepper to taste, and cook until slightly thickened. Set aside.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack eggs into small bowls, then gently slide them into the simmering water. Cook for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Assemble the Dish

On each plate, spoon a portion of the creamed spinach, top with crispy artichokes, and carefully place a poached egg on top. Drizzle with sauce choron and garnish with chopped parsley.