For accuracy, I highly recommend using measurements in grams as listed rather than volumetric (cups/tsp.)
• Clean artichokes removing all outer leaves and cutting off green around the step.
• Remove thistle from the center (see video for how to clean artichokes) then place each cleaned artichoke heart in lemon water to keep them from browning until you're ready to poach.
• To poach the artichokes, bring a small saucepan of water to a boil, salt liberally, and poach/boil for 6-8 minutes. a cake tester should poke through with very little resistance when cooked. Chop into small pieces.
• Preheat 2 tbsp olive oil in large pot over high heat. Add fresh spinach and salt. Cook down until just wilted.
• Place cooked spinach between layers of paper towels or kitchen towels and squeeze out as much liquid as possible. Transfer spinach to a cutting board and run a knife through it 4-5 times.
• Into the bowl of a food processor, add cream cheese, mayo, sour cream, shallot, garlic, grated parmesan, 2 g salt, 2g pepper, chili flake, lemon juice, and ½ of shredded cheese blend. Blend to combine for 15-20 seconds.
• Add well-drained chopped spinach and pulse to combine. Add artichokes and pulse to combine. Combine the rest of the way by hand using a rubber spatula.

TO BAKE

• Preheat oven to 450℉ (232℃) degrees
• Scoop dip into four 4-oz ramekins or into an metal 8"x8" or 9"x9" baking pan.
• Top with remaining half of shredded cheese and bake for 15 minutes.

PARTY RYES

• Combine all ingredients into the bowl of a stand mixer. Mix on medium-high to high speed for 6-7 minutes.
• Flip dough into an oiled container, covered and let rise for 30 minutes.
• After 30 minutes, do a strength-building fold.
• After the fold, let rise for 2 hours covered.
• Divide dough into 2 equal sized pieces. Pre-shape each piece into rounds. Shape each round into baguettes (as shown in the baguette video.)
• Let rise in couche for 45-60 minutes.
• Bake covered at 465℉ (240℃) for 10 minutes. Uncover and bake for another 8 minutes.