Artichoke Dip Toasts with Spinach Pesto recipes

Name: Artichoke Dip Toasts with Spinach Pesto recipes
Ingredients: 1½ cups packed baby spinach; 1 cup flat-leaf parsley; 2 teaspoons fresh lemon juice; ½ teaspoon minced garlic; ⅓ cup olive oil; kosher salt; pepper; 2 tablespoons toasted almonds, finely chopped; 2 tablespoons olive oil, plus more for brushing; 1 medium shallot, very thinly sliced (about ½ cup); ¼ teaspoon crushed red pepper flakes; 6 globe artichokes, trimmed and prepped (link to), sliced very thin; 2 thyme sprigs; ½ cup dry white wine; ¼ cup crème fraîche; Eight ¼-inch slices sourdough bread; 1 garlic clove, halved; 2 ounces Gruyère, grated (about ½ cup); 2 tablespoons finely grated Parmesan; ½ lemon