Friday, January 20, 2012

Artichoke Bread

The second I came across this recipe on Pinterest (my new favorite place to find recipes, but as it turned out it originally came from one of my favorite food blogs) I knew I was going to like it....I thought it could count as a vegetable/bread for a dinner I was planning.....give me a break artichokes are considered vegetables...IT COUNTS! Anyhoo, as I looked over the recipe I thought it looked simple enough, no way I could mess this one up.....First rule in the kitchen...the second you get cocky about never messing things up you will burn it...second rule...a dinner knife does wonders to remove burnt bread and what is left underneath will still taste delicious!

Artichoke Bread
Originally from

1 (14 ounce) can artichoke hearts (drained and chopped)
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce) package cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)
Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.  
Hollow 1/2 an inch out of the center of both halves of the bread.  
Spread the mixture into the hole in the bread slices and top with the reserved cheese.  
Bake in a preheated 350F oven covered in foil for 20 minutes.  Remove the foil and continue to bake until the cheese is melted and golden brown.  Quick note: this is where I went rogue and decided I was tired of waiting on it to brown so I turned on the broiler as the bread seemed ready, we were only waiting on it to brown....big mistake, pour yourself another glass of wine and wait is totally worth it!
Should you make my mistake simply grab yourself a dinner knife and scrape off the burned part...the rest will still be delicious!!!
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