Preheat oven to 350 degrees. Lightly grease a 9x dish. In a food processor, place artichoke hearts, romano cheese, parmesan cheese and garlic; pulse until chopped, not ground, and set aside. In a medium bowl, combine spinach, ricotta, cream, sour cream and mozerella; add artichoke mixture. Add pepper and basil to taste. Spoon into prepared dish and bake until melted and bubbly (20-25 minutes).