"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Artichoke Bread Recipe

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This recipe for Artichoke Bread, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Guffey
Added: Thursday, April 24, 2008


1/4 cup butter
2-3 garlic clove, minced
2 teaspoons sesame seed
1 (14 ounce) can artichoke heart, drained & chopped
1 cup shredded monterey jack cheese
1 cup grated parmesan cheese
1 cup sour cream
1 loaf French bread
1/2 cup shredded cheddar cheese

1. Preheat over to 350°F.
2. Melt butter in a skillet over medium heat.
3. Add garlic and sesame seeds.
4. Sauté until lightly browned.
5. Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
6. Cut bread in half lengthwise.
7. Scoop out center of each piece, leaving a 1 inch shell.
8. Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
9. Stir to blend.
10. Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
11. Place on baking sheet and cover with foil.
12. Bake for 25 minutes.
13. Remove foil and bake 5 minutes more.
14. Cool slightly and cut into slices.

Personal Notes:
Personal Notes:
I of course use much more garlic than called for!




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