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Preheat a large saucepan over medium heat.
Dice the shallot and mince the garlic.
Sauté the shallots and garlic in the oil, stirring frequently, until lightly browned and aromatic, 3 to 4 minutes.
Add the salt.
Add the spinach, no need to thaw, and use your spatula to start breaking it up. It could take up to 5 minutes-just toss it around occasionally.
Meanwhile, combine the vegetable broth, cashews, beans, nutritional yeast, and lemon juice in a high-speed blender and blend until completely smooth, scraping down the sides as needed.
Drain the artichokes and roughly chop them.
Transfer the cashew-bean puree into the saucepan along with the artichokes.
Stir well to combine and cook for another 2 to 3 minutes, until thickened and hot all the way through.
Warm up the spinach wraps and slice the carrots.
Portion out the dip and serve with the spinach wraps, carrots, and crackers.