Cheesy Artichoke Bread


This is another Chef Kate recipe.  It is really wonderful and a perfect, enticing cheesy appetizer that has a flavor you can’t pin down – artichoke!  I suggest using wider loaves of bread like a wide French bread or an extra wide Italian loaf.  ENJOY!


  • 1 large loaf of French bread
  • 12 oz. sour cream
  • 1/2 cup unsalted butter, melted (You could use less here to be more calorie & fat conscious).
  • 1 T. sesame seeds
  • 8 oz. shredded Monterrey Jack cheese (I used Colby Jack and it was fine)
  • 4 oz. shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 6.5 oz. jar marinated artichoke hearts, drained and chopped
  • 4 cloves garlic (I used garlic powder and it was fine)
  • 2 T. minced fresh parsley (You can add more parsley to the top like I did for presentation)



  1. Cut the bread in half, lengthwise.  Hollow out the middle, leaving about 1/4″ on each side.  Set the shells aside.
  2. Place the removed bread in a food processor, cover and process until you get crumbs.
  3. In a mixing bowl, combine the bread crumbs, sour cream, butter, and sesame seeds.
  4. Spread the mixture on a cooking sheet (or baking dish) and place under the broiler for about 4 minutes until lightly toasted.  (About 4″ from broiler).
  5. In a large bowl, combine the toasted bread crumb mixture, cheeses, artichokes, garlic, and parsley.  Mix well.
  6. Spoon this mixture into the bread shells from step one. 
  7. Bake in a preheated oven at 350° for 25 minutes.  Let sit for a few minutes before cutting into pieces. 



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