While artichokes are steaming, heat margarine until melted. Stir in rosemary and lemon juice.
Pluck leaves out one at a time.
To serve, dip base of leaf into rosemary mixture. Heat oil in 10 inch skillet over medium heat. Stir in artichokes and celery. Cook 5 minutes, stirring occasionally, until celery is crisp-tender. Stir in spinach.