Tuesday, February 3, 2009

Artichoke Bread

Servings: 40
  • 1/4 C Butter
  • 3 Clove Garlic, minced
  • 2 tsps Sesame Seeds
  • 14 Ozs Artichoke Hearts, drained and chopped
  • 1 C Monterey Jack Cheese, grated
  • 1 C Parmesan Cheese, grated
  • 1 C Sour Cream
  • 2 Ea Best Bread Ever
  • 1/2 C Cheddar Cheese, Shredded, grated
1. Preheat over to 350 degrees.
2. Melt butter in a skillet over medium heat.
3. Add garlic and sesame seeds.
4. Saute until lightly browned.
5. Remove from heat and stir in artichoke, monterey jack, Parmesan and sour cream.
6. Cut bread in half lengthwise.
7. Scoop out center of each piece, leaving a 1 inch shell.
8. Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
9. Stir to blend.
10. Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
11. Place on baking sheet and cover with foil.
12. Bake for 25 minutes.
13. Remove foil and bake 5 minutes more.
14. Cool slightly and cut into slices.

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  1. Lucy, you know that I am sick so why did you post all those wonderful recipes??? I want to go try them all. Maybe Kirby will do the carrot cake for me! (but I am not going to count on it)

    Does this bread slice up pretty good and can you hold it in your hand or do you use a plate? Did you get a picture? It sounds so good.

  2. You might just feel better if you eat!! The bread slices up beautifully with a serrated knife. You can hold it in your hand, but a plate is always nice. I have not made this in awhile so I do not have a picture. It really is very, very good.

    I hope Kirby will try the new carrot cake recipe. I think that the next time I make it, I will add the pineapple to see if it becomes too moist.