First shred the Gruyère and toss in the flour coating all the pieces. Chop your spinach and artichokes so everything will be ready as this doesn't take much time to make once you get started.

Cut a garlic clove in half and rub the inside of the pot with it. Mince the garlic and add it to the pot on medium heat (I have an electric fondue pot, so this is #5 on the dial for me). Add the wine (or stock) and bring to a boil.

Turn the heat down once the wine (or stock) boils, and start adding the cheese. Stir with a wooden spoon (so you won't scrap the bottom of your pot) as you work. Once all the cheese is incorporated, add the spinach and artichokes. Taste and season with a little pepper if you like. Serve with toasted bread and fresh vegetables. Really anything that can fit on the poky sticks that you like with spinach and artichoke dip will work here.