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1
Preheat the oven to 375.
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2
Line a baking sheet with parchment and arrange flatbread rounds.
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3
Rinse the kale and add the leaves to a pot with 2 tablespoons of water over medium heat.
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4
Cover and cook until kale is tender, about 6 minutes.
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5
Squeeze excess water from the kale, and transfer to cutting board to finely mince, add to a small bowl and set aside.
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6
Combine the milk and heavy cream in a small saucepot over low to medium heat and bring to a simmer.
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7
Meanwhile, in a separate saucepot over medium heat, melt the butter until it begins to froth.
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8
Add the flour to the butter and cook, stirring constantly, until the roux turns a pale yellow colored paste.
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9
Using a wire whisk, slowly add the warm milk mixture to the butter roux, whisking vigorously to avoid lumps.
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10
Add the garlic, onion, and salt to the pot and simmer for 15 minutes until the cream base is fragrant.
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11
The sauce should be just thick enough to coat the back of a spoon.
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12
Stir in 1/3 cup of the chopped kale until incorporated.
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13
If consistency is too thick, add a touch of milk to loosen.
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14
Season to taste with salt and black pepper.
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15
Spread a generous layer of the sauce over the flatbreads, top with cheeses, a few artichoke hearts, and bake for 15-20 minutes until cheese has melted and sauce bubbles off the sides a bit.
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16
Cut into strips and serve.
