Boil 2 inches water in large pan. Add 2 large organic chicken breasts. Cook on high until water is halfway evaporated. Turn heat on medium to low. Brown and remove. Let cool.

(Please note: poaching 2 large breasts of chicken will take approximately 20 minutes.)

Set aside.

If using fresh whole artichokes, cut tips from artichoke petals using shears.

Steam whole artichokes for approximately 20-30 minutes in stovetop pan; water covering at least half of the artichokes and rotating periodically. Remove artichokes from water. Let cool for approximately 5 minutes. Remove petals and choke. Chop hearts into small pieces. Set aside. Chop fresh garlic into tiny pieces.

Sauté spinach & garlic in butter for approximately 8 minutes.

Slice chicken diagonally and place onto one side of each Panini. On the other side, add a spread of butter, cheese & artichoke mixture, and top it off with shredded Mozzarella cheese.

Close Paninis and place onto stovetop pan. Heat at medium, alternating sides every 3 minutes, or until cheese is melted. Serve immediately.