Sauté the the sausage over medium heat until no longer pink. Add the garlic and artichokes and cook for about two minutes. Add the spinach and sauté until completely wilted. Add the wine and cook until the wine has reduced by about half. Remove from the heat and set aside.

Whisk together the eggs, whole milk, salt and pepper in a large bowl.

Spray an 8 by 8 baking dish with cooking spray. Cover the bottom of the dish with a layer of the sliced dry bread.

Cover the bread with half of the sausage vegetable mixture. Top it with half a cup of the cheese. Repeat for a second layer, making sure that you use all the liquid from the pan.

Pour the milk and egg mixture over the top evenly. Cover with saran wrap and weigh down with something heavy, like a bag of sugar.

Refrigerate for 1 to 24 hours.

After refrigerating, remove the plastic wrap, and top with the final half cup cheese. Preheat the oven to 325 degrees and let the strata sit out for about 20 minutes before baking.

Bake for 40 to 45 minutes or until the eggs start to pull away from the side of the pan.