In the bowl of a stand mixer with a dough hook, combine the flour, yeast and salt.
Add the warm water and mix on low for about 8 minutes.
Add the artickokes and cheese and mix just until cmbined.
Transfer the dough to a table surface dusted with flour to prevent sticking.
Knead the dough into a ball shape and transfer to a large bowl that has been rubbed with olive oil. Place the ball seam side down.
Cover with a towel and let rise to double in size, about 45-60 minutes depending on your environment.
Lay a clean towel on the table and sprinkle generously with some of the cornmeal.
Once the dough has risen dump it out onto your table again and flatten it down.
Knead the dough back into a ball shape and place it on the prepared towel. Sprinkle a little cornmeal on top of the dough also.
Cover and let rise until almost the size you'd want it to be when fully baked.
Preheat the oven to 450 degrees F.
Close to when the dough is fully risen, place the dutch oven pot into the oven with the lid to get warm.
When th dough is at the corrct size, 6-8 inches in diameter, take the dutch oven pot out of the oven
Using a sharp knife, make two shallow cuts across the top of the loaf.
Carefully lift the dough from the towel to the pot and gently lower it in.
Replace the lid and place back into the oven.
Bake for 30 minutes and then take the lid of. Bake for another 30 minutes and the bread looks like it has formed a nice crust on top.