Appetizer Artichoke Bread

1 loaf unsliced French bread (1 pound)
1 1/2 cups (12 ounces) sour cream
1/2 cup butter, melted
2 tablespoons sesame seeds
2 cups (8 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 jar (6 1/2 ounces) marinated artichoke hearts, drained and chopped
4 garlic cloves, minced
2 tablespoons minced fresh parsley
2 teaspoons lemon-pepper seasoning

Cut bread in half lengthwise; hollow out, leaving 1/2-inch shells. Set shells aside. Place removed bread in a food processor or blender; cover and process until crumbly. In a bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet. Broil 4 inches from the heat for 8–10 minutes or until lightly browned, stirring once.

In a bowl, combine the crumb mixture, cheeses, artichokes, garlic, parsley and lemon-pepper. Spoon into bread shells. Place on a baking sheet. Bake at 350 degrees for 25 minutes or until golden brown. Slice and serve warm.

Yield 12–14 servings