Preheat oven to 350 degrees F (18 degrees C).
Arrange the Baguette (1) on a baking sheet, in a single layer. Drizzle with Olive Oil (2 tablespoon) and bake for about 15 to 20 minutes, or until golden brown and crispy. Flip the bread over, halfway through baking.
Once done, remove from the oven, and immediately rub the bread liberally with the whole Garlic (3 clove). Set aside and allow to cool.
Heat a skillet over medium-high heat. Add the remaining Olive Oil (1 tablespoon) and stir in the Onion (1) and Garlic (2 clove). Sauté until the onions are soft and just beginning to caramelize.
Add the Kale (1 bag) a handful at a time, stirring until it wilts down and it's all incorporated.
Throw in the Artichoke Hearts (1 can) and season with Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon). Remove from heat and set aside.
Heat the Whole Milk (2 1/2 cup) in a small sauce pot until it's warmed through. Do not boil.
Place a pot over medium heat. Add the Butter (3 tablespoon) and allow it to melt. Stir in the All-Purpose Flour (3 tablespoon) and mix, cooking for few seconds to develop a nutty flavor.
Whisk in the heated milk and allow to cook, stirring constantly, until it has thickened. It should coat the back of a spoon.
Season with the remaining Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon), Paprika (1/2 teaspoon), and Whole Nutmeg (1/4 teaspoon).
Remove from heat and stir in the Pepper Jack Cheese (1 cup) and Parmesan Cheese (1 cup), reserving a bit of each to top the dip with later. Fold in the kale and artichoke hearts.
Divide the dip into four ramekins or one large baking dish. Top with reserved cheese, and place on a baking sheet.
Bake in a 375 degrees F (190 degrees C) oven for about 20 to 25 minutes, or until bubbly and the top is golden brown and crunchy.
Remove from the oven and allow to cool slightly. Serve hot with the garlic bread and/or chips and veggies. Enjoy!