Ingredients: Makes 2 sandwiches
-Fresh spinach, 3 cups chopped
-Canned artichoke hearts – about 3 (around 6 ounces)
-2 cloves garlic
-1 tablespoon olive oil
-2 tablespoons sour cream
-1 cup shredded cheese (e.g., blend of Mozzarella, Monterrey Jack and Provolone)
-4 slices of bread
-Kosher salt
-Butter or more olive oil

1. Dice 2 cloves garlic. Chop artichokes. Wash and stem spinach, then chop it coarsely.

2. Heat about 1 tablespoon olive oil in skillet. Add garlic, sauté 30 seconds. Then add spinach and a pinch of kosher salt, and sauté for a few minutes until just limp. Add artichokes and sauté for another minute or so until heated through. Drain off liquid from pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt.

4. Spread butter (or olive oil) on one side of 4 bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on griddle, buttered side down. On each piece, spread some shredded cheese, spinach artichoke filling, some more cheese (½ cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip sandwich and cook until bread is toasted and cheese is melted.