{"id":369,"date":"2013-12-25T11:00:30","date_gmt":"2013-12-25T17:00:30","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=369"},"modified":"2013-12-25T11:00:30","modified_gmt":"2013-12-25T17:00:30","slug":"cheesy-artichoke-bread","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=369","title":{"rendered":"Cheesy Artichoke Bread"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/12\/cheesy-artichoke-bread-chefkate-12-2013.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-370\" alt=\"cheesy-artichoke-bread-chefkate-12-2013\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/12\/cheesy-artichoke-bread-chefkate-12-2013.jpg\" width=\"800\" height=\"600\" \/><\/a><\/p>\n<p><strong>This is another <a href=\"http:\/\/cookingwithchefkate.wordpress.com\/\">Chef Kate<\/a> recipe.\u00a0 It is really wonderful and a perfect, enticing cheesy appetizer that has a flavor you can&#8217;t pin down &#8211; artichoke!\u00a0 I suggest using wider loaves of bread like a wide French bread or an extra wide Italian loaf.\u00a0 ENJOY!<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>1 large loaf of French bread<\/strong><\/li>\n<li><strong>12 oz. sour cream<\/strong><\/li>\n<li><strong>1\/2 cup unsalted butter, melted (You could use less here to be more calorie &amp; fat conscious). <\/strong><\/li>\n<li><strong>1 T. sesame seeds<\/strong><\/li>\n<li><strong>8 oz. shredded Monterrey Jack cheese (I used Colby Jack and it was fine)<\/strong><\/li>\n<li><strong>4 oz. shredded cheddar cheese<\/strong><\/li>\n<li><strong>1\/4 cup grated Parmesan cheese<\/strong><\/li>\n<li><strong>6.5 oz. jar marinated artichoke hearts, drained and chopped<\/strong><\/li>\n<li><strong>4 cloves garlic (I used garlic powder and it was fine)<\/strong><\/li>\n<li><strong>2 T. minced fresh parsley (You can add more parsley to the top like I did for presentation)<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>Cut the bread in half, lengthwise.\u00a0 Hollow out the middle, leaving about 1\/4&#8243; on each side.\u00a0 Set the shells aside.<\/strong><\/li>\n<li><strong>Place the removed bread in a food processor, cover and process until you get crumbs.<\/strong><\/li>\n<li><strong>In a mixing bowl, combine the bread crumbs, sour cream, butter, and sesame seeds.<\/strong><\/li>\n<li><strong>Spread the mixture on a cooking sheet (or baking dish) and place under the broiler for about 4 minutes until lightly toasted.\u00a0 (About 4&#8243; from broiler).<\/strong><\/li>\n<li><strong>In a large bowl, combine the toasted bread crumb mixture, cheeses, artichokes, garlic, and parsley.\u00a0 Mix well.<\/strong><\/li>\n<li><strong>Spoon this mixture into the bread shells from step one.\u00a0 <\/strong><\/li>\n<li><strong>Bake in a preheated oven at 350\u00b0 for 25 minutes.\u00a0 Let sit for a few minutes before cutting into pieces.\u00a0<\/strong><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This is another Chef Kate recipe.\u00a0 It is really wonderful and a perfect, enticing cheesy appetizer that has a flavor you can&#8217;t pin down &#8211; artichoke!\u00a0 I suggest using wider loaves of bread like a wide French bread or an extra wide Italian loaf.\u00a0 ENJOY! INGREDIENTS: 1 large loaf of French bread 12 oz. sour <a href=\"http:\/\/tiffanycooks.cyberphreak.com\/?p=369\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8],"tags":[],"_links":{"self":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/369"}],"collection":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=369"}],"version-history":[{"count":1,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/369\/revisions"}],"predecessor-version":[{"id":371,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/369\/revisions\/371"}],"wp:attachment":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=369"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}