A delightful twist on a classic bread dish, featuring a creamy and cheesy artichoke filling.
Preheat your oven to 350°F.
Preheating ensures even cooking from the start.
Melt the butter in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the garlic and sesame seeds to the skillet and sauté until lightly browned.
Stir constantly to avoid burning the garlic.
Remove the skillet from heat and stir in the artichoke hearts, Monterey Jack cheese, Parmesan cheese, and sour cream.
Mix thoroughly to ensure an even distribution of ingredients.
Cut the French bread in half lengthwise and scoop out the center, leaving a 1-inch shell.
Save the removed bread pieces for another use, like breadcrumbs.
Combine half of the removed bread pieces with the artichoke mixture and stir to blend.
This adds texture and helps bind the filling.
Spoon the artichoke mixture into the bread shells and sprinkle with cheddar cheese.
Spread the filling evenly for consistent baking.
Place the filled bread on a baking sheet and cover with foil.
Covering with foil prevents the cheese from over-browning.
Bake in the preheated oven for 25 minutes.
Check halfway through to ensure even baking.
Remove the foil and bake for an additional 5 minutes to brown the top.
Keep an eye on it to avoid burning.
Let the bread cool slightly, then slice and serve.
Use a serrated knife for clean slices.
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