Place the oil and shallots in a large pot over high heat. Season with a pinch of salt. As soon as the oil and shallots begin to sizzle, give them a stir, turn the heat to low, and cover the pot. Cook 5 minutes.

Meanwhile, coarsely chop the artichoke hearts.

After 5 minutes, remove the lid from the pot, add a pinch of crushed red pepper flakes and give everything a stir. Turn heat to medium. Add the artichoke hearts and cook 30 seconds.

Add all of the spinach and season with a pinch of salt. Let spinach stand undisturbed for about 60 seconds; then use tongs to rearrange the spinach from the bottom of the pot to the top, until it has all wilted down.

Add the half and half and bring to a simmer. Add the cream cheese. Stir until the cream cheese has melted. Add the parmesan and stir to combine.

Taste. Add flaky sea salt to taste until it tastes nicely seasoned — I had a few big pinches. Add pepper to taste if you wish.

To finish: transfer dip — or a portion of it — to a small, shallow, oven-safe vessel. Transfer to the broiler for 3 – 5 minutes or until blistered to your liking, keeping a close watch the entire time. Or, make a bread bowl: remove the “innards” from 1 loaf of my mother’s peasant bread recipe, fill the cavity with the spinach artichoke dip, transfer the filled bowl to a sheet pan, nestle the torn bread “innards” all around, drizzle with olive oil, and roast at 450ºF for roughly 10 minutes or until lightly golden.