Artichoke Bread

Jean brought this when we had our annual soup day. It was so delicious, the kids kept eating it too. You could use non-fat or low-fat sour cream to make it a little healthier.

¼ cup butter
3 cloves garlic, minced
2 tsp sesame seeds
1 can (14 oz) artichoke hearts or artichoke bottoms
1 cup Monterey jack cheese, shredded
1 cup Parmesan cheese, shredded
½ cup sour cream
1 loaf (large) French bread or two small loaves, unsliced.

Preheat oven to 350 degrees. Melt butter in large skillet; add garlic and sesame seeds. Cook, stirring constantly, until sesame seeds are slightly browned. Remove from heat and stir in next three ingredients. Set aside.

Cut bread lengthwise and scoop out centers, leaving a shell of about ½ inch. Place soft removed bread in hot oven to slightly dry it out (10 minutes or so). Put dried bread in food processor to make fine bread crumbs. Add crumbs to artichoke and cheese mixture in the pan and stir well. Texture should be that of a thick dip. It shouldn’t be runny. But if it looks too dry, add a bit more sour cream or milk to loosen it. (I think mine was a bit on the dry side, but that might have been from transporting and then re-heating; not sure).

Place loaf halves on cookie sheet, cover lightly with oil-sprayed foil, and bake about 25 minutes. Uncover and bake another 5 to 7 minutes to brown top, or pop it under broiler.

Allow the bread to set for 5 minutes or so; then slice and serve. Can be an appetizer or dinner accompaniment.