Ingredients:

  • 1 French bread loaf, 12–14 ounces (340–400 g), about 12 inches long
  • 2 tablespoons olive oil (30 ml) OR 2 tablespoons unsalted butter, melted (30 g)
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder) — for brushing
  • 1 tablespoon olive oil (15 ml)
  • 1 small shallot, finely diced (about 2 tablespoons) OR 1 small/medium clove garlic extra (optional)
  • 4 cloves garlic, minced (or 1½ teaspoons garlic powder) — total for filling (use less if using for brushing)
  • 5–6 ounces fresh baby spinach (140–170 g) OR 1 (10 oz/284 g) bag frozen spinach, thawed and very well drained
  • 1 (14 oz/400 g) can quartered artichoke hearts, drained and roughly chopped (drained weight ≈ 240 g)
  • 4 oz cream cheese, softened (115 g)
  • 1/4 cup sour cream OR Greek yogurt (60 ml)
  • 1/4 cup grated Parmesan cheese, packed (25–30 g)
  • 1/2 teaspoon lemon zest + 1 teaspoon lemon juice (optional but recommended)
  • 1/4 teaspoon crushed red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups shredded low-moisture mozzarella (about 150 g)
  • 1/3 cup shredded or grated Parmesan (about 30 g) — extra for sprinkling
  • Optional garnish: chopped fresh parsley or basil, a pinch of flaky sea salt

Instructions:

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly oil. Split the French loaf lengthwise and place cut sides up on the prepared sheet.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté shallot until translucent, add garlic and cook about 30 seconds until fragrant.
  3. Add fresh spinach in batches, cooking until wilted and bright green; if using frozen, warm and break up. Remove from heat and transfer spinach to a bowl, then squeeze out excess moisture with paper towels or a clean kitchen towel until fairly dry.
  4. Roughly chop drained artichoke hearts (or pulse briefly in a food processor for a uniform texture). In a mixing bowl, combine softened cream cheese, sour cream or Greek yogurt, 1/4 cup Parmesan, lemon zest and juice, red pepper flakes, salt, and pepper.
  5. Fold the squeezed spinach and chopped artichokes into the cream cheese mixture until evenly combined; taste and adjust seasoning.
  6. Brush the cut sides of the bread with olive oil or melted butter mixed with the minced garlic. Optionally toast in the oven 5–7 minutes or under the broiler 1–2 minutes until edges are lightly golden to help prevent sogginess.
  7. Spread the spinach-artichoke mixture evenly over both cut halves, leaving a small border. Top with shredded mozzarella and remaining Parmesan.
  8. Bake at 425°F (220°C) for about 12–18 minutes, up to 20 minutes total, until cheese is melted, bubbly, and edges of the bread are golden brown. For extra browning, finish 1–2 minutes under the broiler, watching carefully.
  9. Remove from oven and let rest 3–5 minutes to set. Sprinkle with chopped parsley or basil and flaky sea salt if desired. Slice into portions and serve hot.