Heat large skillet over medium heat and add 1-tablespoon butter and 1-tablespoon oil.
When the oil/butter are heated (before butter burns), add onions and cook, stirring often, until onions are softened, 4-5 minutes.
Add artichokes and cook, stirring often, 4-5 minutes or until they have a lightly browned.
Add garlic, stir and cook another 30 seconds.
Add remaining 2 tablespoons butter and stir until melted.
Sprinkle the flour over the vegetable mixture and cook 2 minutes, stirring continuously.
Slowly stir in the half-and-half, Parmesan, lemon juice, hot sauce, Worcestershire Sauce and salt.
Reduce heat to low and simmer, stirring occasionally, 3 minutes or until thickened.
Remove from the heat, add spinach and water chestnuts; stir well.
Season to taste and add additional salt, if needed. Stir.
Pour the spinach/artichoke mixture into the prepared baking dish and cover evenly with the breadcrumb topping.
Bake 20 minutes at 350°F, or until golden brown on top and bubbling hot throughout.
Remove from the oven and let rest 5 minutes before serving.
Serve hot with crackers or sliced vegetables.