1 quart milk
2 Tablespoons chicken base
1 Tablespoon fresh garlic
1 teaspoon Montreal seasoning
½ cup parmesan cheese
14 ounces roasted artichokes
¾ pound fresh spinach (steamed)

For Roux:
½ cup butter
½ cup flour

Heat milk on medium heat in a saucepan. Add chicken base, garlic, and Montreal seasoning. Stir for about 1 minute. Add parmesan cheese and roasted artichokes. Then add roux as needed to thicken. Last add the spinach. Serve with toasted french bread.