Artichokegarlicbread Recipes

ARTICHOKE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
• Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
• Bake in preheated oven until topping is hot and bubbling, about 20 minutes.

ARTICHOKE GARLIC BREAD

Steps:

• Cut the baguettes in half lengthwise.
• Tear out the soft part of each half to form a shell, reserving the torn bread.
• Saute the garlic and sesame seeds in butter in a skillet for 2 minutes or until tender ~ do not brown.
• Add the torn bread to the garlic and saute until bread turns brown.
• Remove from heat.
• Add sour cream, Monterey Jack, Parmesan, parsley, lemon pepper and artichoke hearts and mix well.
• Arrange bread shells on a baking sheet.
• Fill with the artichoke mixture and sprinkle each half with Cheddar.
• Bake at 350º for 30 minutes; cool slightly.
• Cut into slices and serve.

ARTICHOKE BREAD

Steps:

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

ARTICHOKE SPREAD WITH GARLIC BREAD

Steps:

• Combine the first 5 ingredients in a bowl; transfer to a 1-1/2-qt. slow cooker. Cook, covered, on low, until cheese is melted, 2-3 hours. Meanwhile, prepare garlic bread according to package directions. Slice and serve with hot dip.

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
• Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
• Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
• Let the garlic bread cool for about 5 minutes, then slice and serve.
• Enjoy!

CHEESY ARTICHOKE GARLIC LOAF

Steps:

• Carefully hollow out top and bottom of bread, leaving 1/4-in. shells; set aside. Cut removed bread into small cubes. , In a skillet, melt butter. Add the bread cubes, garlic and sesame seeds; cook and stir until butter is absorbed. Remove from the heat., In a bowl, combine sour cream, Parmesan, parsley, lemon-pepper, Monterey Jack cheese, artichokes, olives and bread mixture. Spoon into bread shells; sprinkle with cheddar cheese. Place on ungreased baking sheets. , Bake at 350° for 30 minutes or until heated through. Sprinkle with tomato and additional parsley. Refrigerate any leftovers.

EASY ARTICHOKE CHEESEBREAD

Steps:

• Preheat oven to 350 degrees. 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 25minutes. Cool 5 minutes before cutting into serving pieces. Garnish with parsley, if desired.

ARTICHOKES STUFFED WITH LEMON-GARLIC BREADCRUMBS

Steps:

• Preheat oven to 400°F. Mix breadcrumbs and oil in medium bowl. Spread mixture on large rimmed baking sheet. Bake until golden on edges, stirring occasionally, about 10 minutes. Transfer to large bowl. Mix in lemon juice, oregano, garlic and lemon peel. Season with salt and pepper.
• Drain artichokes. Gently pull leaves outward from center until leaves open slightly. Fill artichoke cavities with bread stuffing. Pack stuffing between leaves. Place artichokes in 13 x 9 x 2-inch glass baking dish. Dot tops with butter. Pour 1/2 cup water into dish.
• Cover dish with foil; bake until wooden skewer pierces artichokes easily, adding more water as necessary, about 40 minutes. Remove foil. Continue baking until tops are golden, about 20 minutes.
• Serve with lemon wedges.