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!

INGREDIENTS:

• 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)

DIRECTIONS:

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.