Spinach and Artichoke Salad

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3/4 pound, 4 to 5 cups, baby spinach, packed

2 (15-ounce) cans artichoke hearts packed in water, drained and sliced

1 clove garlic, finely chopped

2 teaspoons lemon zest

1 tablespoon lemon juice

2 tablespoons red wine vinegar

1/4 to 1/3 cup extra-virgin olive oil

Salt and pepper

A handful shredded Parmigiano-Reggiano