Heat olive in a large saucepan or deep skillet over medium heat. Add artichoke hearts, garlic, kale, salt, and pepper flakes. Pour wine over kale, and cover pan. Allow to cook 10-15 minutes, stirring often, until kale is tender.
Add cream cheese and parmesan, and stir in cheeses as they melt. You can mash up the artichoke hearts a bit as you stir to make them easier to dip. Stir in sour cream, and continue cooking until hot and bubbly.
You could serve now, or place in a broiler-safe bowl and sprinkle shredded cheese over the top. Place under the broiler for 5-10 minutes until top is melted and starting to brown. Serve with crackers or corn chips.