Prep 25 mins
Cook 30 mins
A twist on garlic bread! You can use 2 small baguettes instead of the larger one. Do not use the marinated artichoke hearts.
- 1 lb French baguette
- 6 garlic cloves, minced
- 2 tablespoons sesame seeds
- 1⁄2 cup butter
- 1 1⁄2 cups sour cream
- 2 cups cubed monterey jack cheese
- 1⁄4 cup grated parmesan cheese
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons lemon pepper
- 1 (14 ounce) can artichoke hearts, drained and cut-up
- 1 cup shredded cheddar cheese
- Cut the baguettes in half lengthwise.
- Tear out the soft part of each half to form a shell, reserving the torn bread.
- Saute the garlic and sesame seeds in butter in a skillet for 2 minutes or until tender ~ do not brown.
- Add the torn bread to the garlic and saute until bread turns brown.
- Remove from heat.
- Add sour cream, Monterey Jack, Parmesan, parsley, lemon pepper and artichoke hearts and mix well.
- Arrange bread shells on a baking sheet.
- Fill with the artichoke mixture and sprinkle each half with Cheddar.
- Bake at 350º for 30 minutes; cool slightly.
- Cut into slices and serve.
This is a recipe my mom gave me several years ago, entitled "Glorious Garlic Bread." I haven't made it in about a year, but the ingredients are identical. It is so, SO good! You will not regret making this!! I actually lost the recipe and was hoping I could find it as I want to make it tonight. Thanks for posting it!! I'm adding it to my cookbook so I won't lose it again. :)
The artichoke mixture was divine, but OMG definitely not diet friendly (even so, I managed to get past the guilt and have two slices). Based on the feedback from DH, there was too much filling for his taste. I would make some changes next time. After cutting the baguette in half, leave on side untouched and completely tear up the other half. Halve the artichoke/cheese/etc ingredients and spread that on the other baguette half -- even at that, the entire mixture might not be needed since it's being used as spread and not really a filling. Then use whatever filling is left as a dip or as a topping for baked potatoes. Thanks for posting such a good recipe, I really liked the artichokes in this and might double them next time.
Spring PAC 2008: Artichokes and garlic bread - two of my favorite things!! This combo is unbeatable and delectable!