Stuffed Artichoke Bread

What you’ll need: 

  • 1/4 c. butter
  • 2-3 cloves minced garlic
  • 2 t. sesame seeds
  • 1 (14 oz) can artichoke hearts, drained & chopped
  • 1 c. grated Parmesan cheese
  • 1/2 c. sour cream
  • 1 (16 oz) loaf unsliced French bread, I use the twin loaves Pepperidge Farm
  • 1/2 c shredded Cheddar cheese

Instructions: 

Cook sesame seeds and garlic in butter until lightly browned. Remove from heat and stir in artichoke hearts and next 3 ingredients. Let mixture stand at room temp before assembling.

Scoop out center of each loaf leaving approx 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. Place on a baking sheet and cover with aluminum foil. Bake at 350 for 25 minutes; uncover and bake 5 minutes or until cheese melts. Cut into slices.

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