Artichoke Bread 

1/4 cup butter 
3 garlic cloves, pressed 
3-4 green onions, chopped 
1 (14-ounce) can artichoke hearts, drained and chopped 
4 ounces shredded Monterey Jack cheese 
1 cup grated parmesan cheese 
1/2 cup sour cream 
1 French bread loaf 
Salt and freshly ground black pepper 
Cayenne and/or Tabasco to taste 
shredded cheddar cheese or Monterey Jack


Preheat the oven to 350 degrees. 

Melt the butter in a skillet over medium-high heat. 
Add the garlic and cook until fragrant, about 30 seconds.
 
Add the artichoke hearts, green onions, saute to warm through -
about 3 min. Add Monterey Jack cheese, parmesan cheese and 
sour cream. Stir to blend. Remove from the heat and cool. 


Slice the bread lengthwise and scoop out some of the center. 
Spoon the artichoke mixture evenly into the bread shells and 
sprinkle the top with the shredded cheese. 


Place each half on a baking sheet and cover it lightly with 
aluminum foil. Bake for 25 minutes, then remove the foil and 
bake for another 5 to 8 minutes or until the cheese melts completely. 
Cut into slices to serve warm. 

NOTE: Next time I make this I will add chopped spinach and maybe even
a pound of crawfish tails. This might fill 2 loaves of French Bread.