Preheat the oven to 450°F. Wash and dry the fresh produce. Roughly chop the artichokes. Tear the mozzarella into small pieces. Peel the carrots; halve crosswise, then quarter lengthwise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch strips.

Cut out a circle, 2-inches wide in diameter, from the top of each bun, keeping the rest of the bun intact. Using your hands, gently scoop out the insides to create a bread bowl. Cut the top bread rounds lengthwise into 1-inch strips. Line a sheet pan with foil. Place the bread bowls on one side of the foil. Place the bread strips on the other side of the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer.

In a medium pot, heat the butter on medium-high until melted. Add the spinach; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted and combined. Add the chopped artichokes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the mozzarella pieces and mascarpone; reduce the heat to low. Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat; stir in the sour cream until combined. Taste, then season with salt and pepper if desired.

Evenly divide the dip among the bread bowls, then sprinkle each with the parmesan. Bake 3 to 5 minutes, or until lightly browned. If desired, turn your oven to the broil function; broil 1 to 3 minutes, or until the top is golden brown (watching carefully so it doesn’t burn). Remove from the oven. Let stand at least 2 minutes before serving. Serve the finished bread bowls with the toasted bread strips, carrot sticks, and pepper strips on the side. Enjoy!