Spinach artichoke dip

Steps

1. Drain and rinse the artichokes. If whole quarter them.
2. Cover cashews with boiling water for 10 minutes.
3. Arrange one oven rack on the 2nd rack and one oven rack in the bottom.
4. Slice off the top of the bread. Cut around the inside, but not through the sides.
5. Scoop out the centre of the bread using your hands.
6. Drain the cashews. Add to a blender with the water, nooch, lemon zest and juice, salt, and pepper to taste.
7. Blend until smooth. Now add the tapioca starch and blend again.
8. In the pan heat the oil and butter over medium. Once hot, add the shallots and garlic and cook until aromatic.
9. Add the artichokes, red pepper flakes and cook for 2 to 3 minutes.
10. Add a few handfuls of spinach, cook until wilted, and repeat.
11. Cook until most of the liquid has evaporated.
12. Pour in the cashew cream mixture, stirring constantly, for a minute.
13. Cook, stirring occasionally, until the mixture is thickened and creamy.
14. Turn off the heat. Stir in the parmesan. Taste and season with salt and pepper.
15. Toss the cubed bread pieces in olive oil and season with salt. Spread out on a rimmed sheet pan.
16. Place the bread bowl on a another pan. Transfer the dip into the hollowed out cavity.
17. Transfer the bread pieces to the bottom rack and the bread bowl to the upper rack. Bake both for 15 minutes.