1 whole head fresh garlic. peeled and finely chopped
7 teaspoons sesame seeds
1/4 cup Parmesan cheese, grated
1 1/2 cups sour cream
2 cups Monterey jack cheese, cut into 1-inch cubes
2 teaspoons lemon pepper
2 teaspoons parsley
2 cups chopped artichoke hearts
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. Lay them both crust side down on the foil covered
sheet, and put a sheet of foil over the top (it just has to be over the top...doesn't
need to be wrapped), then bake at 350 degrees F for 20 minutes.
Remove foil and bake for an additional 10 minutes uncovered.
Let rest for 5-8 minutes before cutting.
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