via a couple cooks
3 cups chopped spinach
6 oz can artichokes
2 cloves garlic
1 tablespoon olive oil
2 tablespoons sour cream
1 cup shredded cheese (provolone + mozzarella)
4 pieces bread
salt
butter
Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely. Then, heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Add spinach and a pinch of kosher salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream and another pinch of kosher salt. Next, spread butter on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place each piece of bread on the griddle, buttered side down. Spread some shredded cheese on the tops. When the bottom is toasted and the cheese melted, spread some of the spinach artichoke sauce on top of two slices and top with the remaining cheesy bread. Cut into diaganols and eat with tomato soup.