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Stuffed Artichoke Bread

OvenGastro-PubSpecial Occasion

Time: 45 minutes

Yield: 6 servings

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About

Let's be honest, when you hear the word "stuffed" you know right away that it's going to be chock-full of really good, well, umm, stuff. Our Stuffed Artichoke Bread clearly obliges this theory. Teeming with rich parmesan cheese and tenderly cooked artichokes, this bite is abounding in creamy goodness, welled-up in a crusty, toasty french bread chockablock, and fraught with endless side-dishing and dipping possibilities. Drop this Stuffed Artichoke Bread onto your side dish or dip scene and discover a jam-packed flavor option that will make your dinner guests overflow with joy. And just as we imagined, after they have indulged in our "theory," they'll proclaim, "I'm stuffed!"

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Ingredients

  • 1 (12x3-inch) loaf french bread, cut in half lengthwise
  • 3 tablespoons butter, melted
  • 1 cup mayonnaise
  • 1 (8-ounce) can artichokes, chopped
  • 1 cup parmesan cheese, shredded
  • salt, to taste
  • black pepper, to taste

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Line an 18x26-inch baking sheet with aluminum foil.

Step 3 -Gently tear out the excess bread in the center of the bread halves to form a well, leaving the sides and bottom of the halves intact. Save the excess bread for another use or discard.

Step 4 -Brush the melted butter onto the surface of bread halves.

Step 5 -Transfer the bread halves to the prepared baking sheet.

Step 6 -In a medium bowl, add the mayonnaise, the artichokes, the parmesan cheese, the salt, and the black pepper and stir to combine.

Step 7 -Evenly divide the artichoke mixture between the wells of the bread halves.

Step 8 -Bake the bread until the artichoke mixture melts and the tops are golden-brown, about 20 minutes.

Step 9 -Slice the bread into smaller pieces and serve.

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