Artichoke Garlic Bread

• 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

1. Cut the baguettes in half lengthwise.
2. Tear out the soft part of each half to form a shell, reserving the torn bread.
3. Saute the garlic and sesame seeds in butter in a skillet for 2 minutes or until tender ~ do not brown.
4. Add the torn bread to the garlic and saute until bread turns brown.
5. Remove from heat.
6. Add sour cream, Monterey Jack, Parmesan, parsley, lemon pepper and artichoke hearts and mix well.
7. Arrange bread shells on a baking sheet.
8. Fill with the artichoke mixture and sprinkle each half with Cheddar.
9. Bake at 350u0b0 for 30 minutes; cool slightly.
10. Cut into slices and serve.

baguette, garlic, sesame seeds, butter, sour cream, cubed monterey, parmesan cheese, parsley, lemon pepper, hearts, cheddar cheese

Taken from www.food.com/recipe/artichoke-garlic-bread-294617 (may not work)