Preheat the oven to 425°F.

Place the artichokes, peppers, and onions on a sheet pan, then drizzle with extra virgin olive oil and sprinkle with sea salt. Roast in the oven for about 20 minutes, or until they start to caramelize.

Cut the top off the garlic, drizzle with olive oil and sprinkle with sea salt. Place the head of garlic in a foil pack and seal. Roast alongside the peppers and onions.

In a food processor, combine the roasted artichoke, peppers, onions, garlic, cannellini beans, and spinach. Process until desired texture is reached.

Slather the mixture onto bread, lightly brush the top of the bread with oil, and press in a panini machine or George Foreman Grill. Alternatively, you can use a skillet and a foil-covered brick.

Serve warm.