Monster Snack: Open Faced Calzones with Spinach and Artichokes

Ingredients

• 1 box chopped spinach, 10 ounces
• 1 loaf ciabatta bread, (flat, rectangular or oval shaped Italian bread, 12 to 14 inches long and 8 inches wide – substitute focaccia loaf if ciabatta is not available to you)
• Extra-virgin olive oil, for drizzling
• 2 cups ricotta cheese
• 2 cloves garlic, chopped
• 3 tablespoons chopped flat-leaf parsley, a handful
• 1/4 cup grated Parmigiano or Reggiano, a generous handful
• 1 can artichokes, drained and sliced
• Salt and pepper
• 2 cups shredded mozzarella or Italian cheese blend available on dairy aisle in sacks
• The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 1 teaspoon hot red pepper flakes
• 1 tablespoon anchovy paste, optional but recommended
• 1 tablespoon chopped flat-leaf parsley
• 1 (15-ounce) can crushed tomatoes
• Salt and pepper

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