Artichoke bread is a favorite of ours. I don't know if it's Cajun, Italian or Greek, all I know is that it sure is good! Artichoke Bread is great at seafood boils but I really like it with barbecued chicken.
I got this recipe from a sandwich shop many people in our office used to frequent many years ago. We went nuts over this bread especially during Lent. The page is torn and tattered so I have to post so it can live on!
One side note here, right after I removed the bread from the oven, my oven went out; looks like it's one of the circuit boards. My stove still works and it was grilling weather until today. We're supposed to get 3 inches of snow tonight. Hopefully we can be up and running this weekend because I have a ham to bake Easter Sunday.
¼ cup butter
3 garlic cloves, pressed
1 (14-ounce) can artichoke hearts, drained and chopped
4 ounces shredded Mozzarella cheese
1 cup grated parmesan cheese
½ cup sour cream
1 French bread loaf
Salt and freshly ground black pepper
2 ounces shredded cheddar cheese
Preheat the oven to 350 degrees. Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the artichoke hearts, Mozzarella cheese, parmesan cheese and sour cream. Stir to blend. Remove from the heat and cool.
Slice the bread lengthwise and scoop out some of the center. (Note: You can crumble the pieces of bread and add to the artichoke mixture if you wish.) Spoon the artichoke mixture evenly into the bread shell and sprinkle with the cheddar cheese.
Place each half on a baking sheet and cover lightly with aluminum foil.
Bake for 25 minutes, then remove the foil and bake for another 5 to 8 minutes or until the cheese melts completely. Cut into slices and serve warm.
I'm kind of jammed up at work today, so I'll be around this afternoon visiting blogs.