In a medium skillet melt 1/4 cup
butter..add 3 cloves chopped garlic and 2 teaspoons of
sesame seeds. Toast slightly, remove from heat...add
1 (14 oz) can of drained artichoke hearts that have
been diced, 1 cup shredded monterey jack cheese, 1 cup
parmesean cheese, and 1/2 cup sour cream. Stir until
combined and let stand for ten minutes. Cut one loaf
of french bread lengthwise down the middle, and scoop out some of the
center on both the top and bottom...fill with artichoke mixture...top with 1/2
cup of grated cheddar cheese. Place on cookie sheet,
cover with foil and bake at 350 for 25
minutes...uncover and bake for five more minutes
until the cheddar is hot and bubbly.
butter..add 3 cloves chopped garlic and 2 teaspoons of
sesame seeds. Toast slightly, remove from heat...add
1 (14 oz) can of drained artichoke hearts that have
been diced, 1 cup shredded monterey jack cheese, 1 cup
parmesean cheese, and 1/2 cup sour cream. Stir until
combined and let stand for ten minutes. Cut one loaf
of french bread lengthwise down the middle, and scoop out some of the
center on both the top and bottom...fill with artichoke mixture...top with 1/2
cup of grated cheddar cheese. Place on cookie sheet,
cover with foil and bake at 350 for 25
minutes...uncover and bake for five more minutes
until the cheddar is hot and bubbly.
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