Garlicky, Cheesy French Bread w/ Artichoke Hearts

Martha Price


This recipe is adapted from one entered in the 1982 Gilroy Garlic Festival. This festival, which takes place annually in Gilroy, California, includes a cooking contest. Several best-selling cookbooks have been published over the years featuring these recipes, all making ample use of garlic!

This bread is stuffed with artichoke hearts, cheese, sour cream, garlic - delicious and decadent!

★★★★★ 2 votes
15 Min
30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is wonderful with all the different cheeses, garlic and the artichokes are a nice bonus. This has a lot of garlic, but I don't think it's overpowering with all the other flavors. Toasting the pieces of French bread in butter is genius. This would be a great side dish or work as an easy appetizer.


(1 lb.) loaf sweet french bread
1/2 c
6 clove
fresh garlic, peeled and crushed or finely minced
1 and 1/2 c
sour cream
2 c
cubed monterey jack cheese
1/4 c
grated fresh Parmesan cheese
2 Tbsp
dried parsley leaves
2 tsp
lemon pepper
1 can(s)
(14 oz.) artichoke hearts, drained
1 c
shredded cheddar cheese
pitted ripe olives, sliced or chopped (optional)
green onions, thinly sliced (optional)


1Pre-heat oven to 350 degrees.

Cut French bread in half length-wise. Place halves on aluminum foil covered baking sheet. Tear out soft inner portion of bread in large chunks, leaving crusts intact.
2Melt butter in a large skillet and stir in garlic. Add bread chunks and saute until bread is golden and butter is absorbed. Remove from heat.
3Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes and lemon pepper seasoning. Stir in drained artichoke hearts (cut into smaller pieces, if desired) and toasted bread mixture; mix well.
4Spoon into bread crust shells and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes, or until heated through and cheese has melted.

If desired, sprinkle with olives and/or green onions. Enjoy!

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Vegetarian