This will be your favorite Artichoke Cheese Bread recipe. Scooping out the insides and mixing with the artichoke cheese mixture makes this a filled bread, and not just topped.
(10-ounce) sourdough baguette
garlic clove, minced
cup reduced-fat sour cream
cup shredded cheddar cheese, about 2 ounces
cup shredded Monterey Jack cheese, about 2 ounces
(6-½ ounce) jars marinated artichoke hearts, drained and chopped
tablespoon fresh lemon juice
Coarse salt and ground pepper
cup grated Parmesan cheese
Fresh parsley, for garnish, optional
Preheat oven to 350°F. Cut the bread in half 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.