- 4 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- Kosher salt, to taste
- Cayenne pepper, to taste
- 1/4 cup grated Parmesan
- 1/4 cup shredded mozzarella
- 2 tablespoons olive oil
- 1 small white onion, chopped
- 2 cups fresh spinach
- 2 large cloves garlic, chopped
- 1 (15-oz) can artichoke hearts
- 1 large boule
- 1 cup grated gruyere cheese
Preheat the oven to 400˚F
Combine butter and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes until golden brown and nutty. Whisk in the milk and bring the liquid to a simmer. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid has thickened. Remove the sauce from the heat and stir in the cheeses. Set aside.
In a saute pan, heat the oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in spinach. Add the garlic and artichokes and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and add to saucepan with cheese sauce. Fold until fully combined.
Using a serrated knife, crosshatch the boule, scoring every inch in both directions and making sure to not slice all the way through the bottom.
Stuff each crosshatch generously with the artichoke mixture. Wrap bread completely in foil. Bake until the cheese is melted and the bread is warm and toasty, about 20 minutes. Unwrap bread then top with grated gruyere. Place back in the oven (unwrapped) until golden brown and bubbly. Serve immediately.
Oh man. You're going to want to add this to your next game game day spread. The hungrier the crowd, the better! Who doesn't love a cheesy bread, right?