Remember last week when Artichoke Bread was on the weekly Menu Plan? Well, with Madeline getting sick, and us glued to each other for a solid week, those plans quickly fell by the wayside as I made my way through using up contents of the fridge and freezer instead. Today, however, the recipe for the Artichoke Bread resurfaced and hit the dinner table. My parents came over for dinner, and since I know my Mom likes artichokes, it’s a safe bet that I wouldn’t have a ton leftover at the end of the night. I don’t mind leftovers, but after the third or fourth day, I’m kinda over them.
This recipe reminds me a lot of the Stuffed Garlic Bread that I have made tons of times before. That one is a particular favorite of The Neighbors too, but there’s usually a good-natured complaint or two about all the chopping you have to do for the recipe. It isn’t that much, but it does take a few extra minutes. This one is like that recipe with way less work. Don’t you just love a new recipe that might make quicker work of an older more time-consuming recipe? Wait, that’s just me? Say it ain’t so.
Interestingly enough, this one starts with those refrigerated French Bread tubes from Pillsbury, but I don’t see why you couldn’t use any loaf of French Bread from the bakery section of your grocery store if you wanted to swap that out. Once you have the bread, mix six ingredients in a bowl (four if you forget two, like I did; clearly I was distracted), spread it on the cut-open French Bread and bake for 15-20 minutes.
Your reward? A nice starter or side to a meal that is creamy and cheesy and downright delicious. My two pieces of this might mean a few extra laps at the gym tomorrow night, but all in good taste. And just to bring it home a bit more for those artichoke haters out there, my Dad had several of these pieces (I think I might have spied four total on his plate during the course of dinner) and he doesn’t like artichokes. Go figure.
January 19, 2010, Photo #19
As you can see, my parents’ dog, Beauregard, adheres strongly to the No Dogs on the Couch rule in the house, as well as Eli does. He’s the one that taught Eli all about the comforts of the couch. To the point that if someone is on the couch, Beau will bark until they either move over or get off. Clearly Madeline thinks he’s on to something, although Beau wasn’t about to share the couch with her.
Recipe courtesy of Taste of Home
1 tube (11 oz.) refrigerated crusty French loaf (I used Pillsbury)
1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup seasoned bread crumbs (I forgot to add)
1/3 cup grated Parmesan cheese
1/3 cup reduced-fat mayo
2 garlic cloves, minced (I forgot to add)
1 cup (4 oz) shredded part-skim mozzarella cheese
Bake loaf according to package directions; cool. Cut bread in half lengthwise; place on an ungreased baking sheet.
In a small bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayo and garlic; spread evenly over cut sides of bread. Sprinkle with mozzarella cheese.
Bake at 350 for 15-20 minutes or until cheese is melted. Slice and serve warm.