because you cannot talk about artichokes without talking about spinach at least once!
Cook the artichokes to your liking. (I cooked all my artichokes at once and used them throughout the week.)
Preheat the oven to 350 degrees. Place tinfoil on top of a baking sheet. Add the 4 flatbreads to the baking sheet.
In a small sautée pan, add 1/2 a tbsp of olive oil into the pan and the 2 cups of spinach. Heat on medium until the spinach is wilted.
Add the remaining 1 tbsp of olive oil to a small mixing bowl and mince the garlic. Mix the garlic and olive oil together and lightly spread on the flatbreads.
Add the spinach to each of the 4 flatbreads.
Shred the fontina cheese. Add one ounce to each of the flatbreads.
Add cooked artichoke hearts to the tops of each flatbread.
Place the flatbreads in the oven for 5 to 8 minutes.
After the flatbreads come out of the oven top with fresh watercress.
If you prefer, you can use store-bought artichokes or check out this recipe for how to cook fresh ones.