Set a waffle iron to medium-high.
In a small saucepot over medium-high heat, add oil and garlic. Let the garlic infuse into the oil, about 10 minutes, or until fragrant.
Wring out the thawed spinach in a dishtowel to remove the excess liquid. Place the spinach into a large mixing bowl along with the chopped artichokes, Boursin, Parmigiano-Reggiano, biscuit mix and milk; combine.
Using a pastry brush, brush the inside of the waffle iron with some garlic oil. Evenly pour the spinach-artichoke mix over the waffle maker. Close the waffle maker and cook 5 minutes.