posted by SueA 08-11-98 2:19 PM
Source:Southern Living Annual 1993
Artichoke Bread
1/4 cup butter or margarine
2 to 3 cloves garlic, pressed
2 teaspoons sesame seeds
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup grated Parmesan cheese
1/2 cup sour cream
1 (16-ounce) loaf unsliced French bread
1/2 cup (2 ounces) shredded Cheddar cheese
Preheat oven to 350.
Melt butter in a skillet over medium high heat.
Add garlic and sesame seeds; cook, stirring constantly, until lightly
browned. Remove from heat.
Stir in artichoke hearts and next 3
ingredients. Cover and refrigerate, if desired.
If
refrigerated, let artichoke mixture stand at room temperature 10 minutes
before assembling.
Cut bread in half lengthwise. Scoop out center of each half,
leaving a 1-inch shell; set shells aside.
Crumble removed pieces of bread,
and stir into artichoke mixture.
Spoon evenly into shells, and sprinkle with Cheddar cheese and place each
half on a baking sheet, and cover with aluminum foil.
Bake for 25 minutes; uncover and bake 5 minutes or until cheese
melts. Cut into slices. Yield: 12 servings.