Ingredients

• One 13.75-ounce can quartered artichoke hearts, drained, dried thoroughly on paper towels and roughly chopped
• 3/4 cup mayonnaise
• 3/4 cup thawed, drained, squeezed and chopped frozen spinach
• 1/2 cup grated Parmesan
• 1/2 cup Greek yogurt
• 1 teaspoon garlic powder
• 1 lemon, zested and juiced
• Kosher salt, as needed
• 1 sourdough boule
• 2 cups grated Gruyere cheese

Instructions

1. Preheat the oven to 350 degrees F.
2. Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.
3. Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.
4. Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.