Stuffed Garlic Bread

1 unsliced loaf french bread
6 Tbsp butter
1 whole head of fresh garlic, peeled and chopped
7 tsp sesame seeds
1/4 cup parmesan cheese, grated
1 1/2 cup sour cream
2 cup monterey jack cheese, cut into 1" cubes
2 tsp lemon pepper
2 tsp parsley
2 cup chopped artichoke hearts, or chopped broccoli

Preheat oven to 350 F. Cut loaf in half lengthwise. Tear out soft center of
bread in chunks, leaving crust intact. Put crust shells on a foil covered
cookie sheet, crust sides down. Melt butter in a large skillet, stir in
garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn
the garlic!). Stir in torn bread chunks, and cook until golden brown and
butter has been absorbed. Remove from heat. In a very large bowl combine
sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in
artichoke hearts and toasted bread (garlic bits too!). Mix well and spoon
back into bread shells. Cover with foil and bake for 20 minutes. Remove
foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes
before cutting. (You could also make these in dinner rolls, following the
same procedures).

Jenn Mom2sam &Tiny

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