• 1-1 lb loaf sweet French bread
  • ½ c butter
  • 6 cloves garlic,
  • crushed 2 T sesame seeds
  • 1 ½ c. sour cream 2 c. cubed Monterey Jack cheese
  • ¼ c. Parmesan cheese 2 T dried parsley flakes
  • 2 tsp. Lemon pepper seasoning
  • 1-14 oz can artichoke hearts, drained
  • 1 c shredded cheddar cheese
  • 1-6oz can pitted ripe olives
  • tomato slices and parsley springs for garnish
  1. Cut French bread in half lengthwise. Place halves on an aluminum foil covered baking sheet. Tear out the soft inner portion of the bread in large chunks, leaving the crust in tact. Melt butter in a large skillet and stir in garlic and sesame seeds. Add the bread chunks and fry until the bread is golden and the butter is absorbed. Remove from the heat. Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes and lemon pepper seasoning. Stir in the drained and rinsed artichoke hearts and toasted bread mixture. Mix well and spoon into the bread crust shells and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes. Drain the olives and arrange on the top of the bread mixture. Garnish with tomato slices and fresh parsley and serve in slices. If you want to make extra and freeze it, do it before you bake it and add the olives, tomato slices and parsley sprigs. If you don’t like artichoke hearts, you can replace them with large button mushrooms or just leave them out. Makes 2 half loaves.
  2. To freeze before baking, wrap tightly with foil and then place in a plastic bag . To serve, defrost and just follow the baking directions and then garnish.
  3. Oh my God, is this wonderful