Artichoke-Spinach Dip Bread

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One 13.75-ounce can quartered artichoke hearts, drained, dried thoroughly on paper towels and roughly chopped

3/4 cup mayonnaise 

3/4 cup thawed, drained, squeezed and chopped frozen spinach

1/2 cup grated Parmesan

1/2 cup Greek yogurt 

1 teaspoon garlic powder 

1 lemon, zested and juiced

Kosher salt, as needed

1 sourdough boule 

2 cups grated Gruyere cheese