Thaw the frozen spinach according to the package directions. Let cool, then squeeze out the liquid.
Drain, rinse, and dice artichoke hearts into 1/2" pieces.
Combine cream cheese, sour cream, egg, ranch seasoning, black pepper in a large bowl and mix with hand blender until well combined. Add flour and stir by hand. Mixture should be of biscuit dough consistency.
Fold in artichoke hearts and italian cheese blend.
Spoon mixture into mini muffin tins coated with non-stick spray.
Bake in 375 degree preheated oven for 30-35 minutes or baked through. Allow to cool for 5 minutes in muffin tins before turning out onto serving platter.