Wednesday, May 5, 2010

Artichoke Bread

Oh my goodness--we just ate this bread for lunch, and it was so, so, so good! It's not actually supposed to be a lunch, but that's what we ate it as, and I am super-glad we did. It is cheesy, with chunks of artichoke, and crispy French bread. Good golly, it is yummy.

I found this recipe on Jaimie's blog. She has lots of great recipes to check out! Funny, small-world story to go along with Jaimie...she found my blog and it turns out that she's from the same town in Louisiana that I lived as a child. We are friends with several of the same people, but would never have connected had it not been for this blog!

1/4 cup butter
4 garlic cloves (minced)
1 (14 oz) can artichoke hearts (drained and chopped)
4 oz Monterey Jack cheese (shredded)
1 cup grated Parmesan cheese
1/2 cup sour cream
2 oz cheddar cheese (shredded)
1 french bread
salt & pepper to taste or Tony's

Preheat oven to 350.

Melt butter and add garlic, cook the garlic until it is fragrant. Add the artichoke, Monterey Jack cheese, Parmesan cheese, and sour cream. Stir to blend. Remove from the heat and cool.

Slice bread lengthwise and scoop out some of the center. Crumble the pieces of bread and add it to the mixture. Spoon the artichoke mixture on the bread and sprinkle with the cheddar cheese. Place each half on the baking sheet and cover lightly with aluminum foil. Bake for 25 minutes then remove the foil and bake for another 5-8 minutes until the cheese melts completely. Cut into slices and serve warm.

1 comment:

  1. So glad you liked it!!!! I want to make it again so bad!!!