Melt the butter over medium heat, immediately add the garlic and saute for a few seconds before whisking in the flour and making a quick roux.
3 tablespoons minced garlic, 3 tablespoons flour, 3 tablespoons salted butter
Stir in chopped spinach and artichokes, the remaining liquid should come out of the veggies and help give you a nice thick consistency. Cook for about 4-5 minutes and then stir in the mozzarella cheese and half of the Pecorino cheese.
10 oz spinach, 10 oz artichokes, 1 cup pecorino romano or parmesan cheese, 1 cup low moisture mozzarella cheese
Preheat the oven to 400 degrees.
Cut the bread into cubes-but be sure not to cut all the way down through.
1 large boule of bread
Drizzle the olive oil over the bread and into all of the cut spaces, this will help even the last little bits of bread be delicious too.
3 tablespoons olive oil
Use a small spatula or your hands and all the filling to the bread, try to get some in each little space.
Cover the bread in foil and bake for about 30 minutes.
Remove from the oven, take off the cover and sprinkle the remaining cheese on top of the bread.
1 cup pecorino romano or parmesan cheese
Return to the oven, uncovered, and let this cheese melt for about 5 minutes or until golden brown on top.
Serve immediately.