Susan Miali Recipe Collection
Artichoke Cheesebread

1 sourdough baguette (10 oz)
1 T butter
1 garlic clove, minced
1/2 c. reduced fat sour cream
1/2 c. shredded cheddar cheese (2 oz)
1/2 c. shredded Monterey jack cheese (2 oz)
2 jars (6.5 oz each) marinated artichoke hearts, drained and chopped
1 T fresh lemon juice
coarse salt and ground pepper
1/4 c. grated Parmesan cheese
fresh parsley

Preheat oven to 350. Halve baguette lengthwise; scoop out center with your fingers, and tear into small pieces. Set bread shells aside.

Melt butter in a medium skillet over medium-low heat. Add bread pieces and garlic; cook until bread is golden brown, stirring occasionally, about 5 minutes. Cool slightly.

In a large bowl, combine browned bread, sour cream, cheddar, Monterey jack, artichoke hearts and lemon juice. Season with salt and pepper, stir together.

Spoon mixture into reserved bread shells, sprinkle with Parmesan. Bake until browned on top, 20 to 25 minutes. Cool 5 minutes before cutting into serving pieces. Garnish with parsley, if desired.

Recipe Contributed by Susan Miali