Artichokegarlicbread Recipes

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ARTICHOKE BREAD



Artichoke Bread image

French bread coated with a creamy artichoke spread and baked until bubbling and hot is a quick and easy appetizer everyone will enjoy.

Provided by cmccreight

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 30m

Yield 16

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup freshly grated Parmesan cheese
1 cup mayonnaise (such as Hellman's®)
1 clove garlic, finely chopped
1 loaf French bread, cut lengthwise in half

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.

Nutrition Facts : Calories 210.6 calories, Carbohydrate 18.3 g, Cholesterol 9.6 mg, Fat 12.9 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 2.6 g, Sodium 430.1 mg, Sugar 0.9 g

ARTICHOKE GARLIC BREAD



Artichoke Garlic Bread image

A twist on garlic bread! You can use 2 small baguettes instead of the larger one. Do not use the marinated artichoke hearts.

Provided by Lvs2Cook

Categories     Breads

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb French baguette
6 garlic cloves, minced
2 tablespoons sesame seeds
1/2 cup butter
1 1/2 cups sour cream
2 cups cubed monterey jack cheese
1/4 cup grated parmesan cheese
1 tablespoon finely chopped fresh parsley
2 teaspoons lemon pepper
1 (14 ounce) can artichoke hearts, drained and cut-up
1 cup shredded cheddar cheese

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



Artichoke Bread image

This is just a wonderfully tasty way to start off any good meal. But if your like my family and can't get enough of artichokes this becomes the weekend snack

Provided by Just Cher

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

1/4 cup butter
2 -3 garlic cloves, minced
2 teaspoons sesame seeds
1 (14 ounce) can artichoke hearts, 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 (I prefer sharp)

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.

Nutrition Facts : Calories 428.6, Fat 16.3, SaturatedFat 9.3, Cholesterol 40.8, Sodium 714, Carbohydrate 53.4, Fiber 5, Sugar 3.3, Protein 18.2

ARTICHOKE SPREAD WITH GARLIC BREAD



Artichoke Spread with Garlic Bread image

I've tried several different artichoke dip recipes, but this one is the absolute best! I serve it at nearly every family gathering and there are never any leftovers. This is probably my most-requested recipe. -Heidi Iacovetto, Phippsburg, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 2h10m

Yield 16 servings.

Number Of Ingredients 6

2 packages (8 ounces each) cream cheese, cubed
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
1 cup fresh spinach, torn
3/4 cup shredded Parmesan cheese
2 green onions, chopped
1 loaf (16 ounces) frozen 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.

Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 395mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY



Spinach And Artichoke Garlic Bread Recipe by Tasty image

This quick and easy garlic bread gets a spinach and artichoke upgrade in under 30 minutes. We predict it will be a dinner series regular!

Provided by Betsy Carter

Categories     Appetizers

Time 22m

Yield 8 servings

Number Of Ingredients 12

2 cups cream cheese, softened
½ cup sour cream
3 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
6 garlic cloves, minced
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 oz frozen spinach, thawed and well drained
10 oz artichoke heart, drained and chopped
1 loaf french bread, sliced in half lengthwise
2 tablespoons fresh parsley, for serving

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!

Nutrition Facts : Calories 619 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 3 grams, Protein 26 grams, Sugar 6 grams

CHEESY ARTICHOKE GARLIC LOAF



Cheesy Artichoke Garlic Loaf image

Even people who don't like artichokes will enjoy slices of this delicious crusty bread. The soft interior is rich with sour cream, three kinds of cheese and other goodies.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 10-12 servings.

Number Of Ingredients 14

1 loaf (20 inches) French bread, halved lengthwise
1/2 cup butter
6 garlic cloves, minced
2 tablespoons sesame seeds
1-1/2 cups sour cream
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
2 teaspoons lemon-pepper seasoning
2 cups (8 ounces) cubed Monterey Jack cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese
1 medium tomato, chopped
Additional parsley

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.

Nutrition Facts : Calories 335 calories, Fat 25g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 635mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

EASY ARTICHOKE CHEESEBREAD



Easy Artichoke Cheesebread image

This cheesy bread comes from Jennifer Andrzejewski in Grizzly Flats, California. Serve it as an appetizer with dinner, or on its own as a tasty snack.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 11

1 sourdough baguette (10 ounces)
1 tablespoon butter
1 garlic clove, minced
1/2 cup reduced-fat sour cream
1/2 cup shredded cheddar cheese (2 ounces)
1/2 cup shredded Monterey Jack cheese (2 ounces)
2 jars (6 1/2 ounces each) marinated artichoke hearts, drained and chopped
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
1/4 cup grated Parmesan cheese
Fresh parsley, for garnish (optional)

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



Artichokes Stuffed with Lemon-Garlic Breadcrumbs image

Yield Makes 6 servings

Number Of Ingredients 10

2 cups fresh breadcrumbs from crustless French bread
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
3 garlic cloves, minced
1 teaspoon grated lemon peel
6 medium artichokes, trimmed, left whole, chokes removed according to recipe forTrimmed Artichokes
2 tablespoons (1/4 stick) butter, cut into 6 pieces
1/2 cup (or more) water
Lemon wedges

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.

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