Ingredients
Units
Scale
- 3 Tbsp. olive oil
- 1 – 2 (14-oz) cans artichoke hearts, drained and chopped (use what you like, but at least use a minimum of one can)
- 3 – 4 large cloves of fresh garlic, minced
- 4 green onions, sliced
- 1 cup freshly grated Parmesan cheese
- 1/2 cup Mozzarella cheese (or 1/2 cup Italian blend cheese), shredded
- 1/2 cup Fontina cheese, shredded
- 1/2 cup sharp Cheddar cheese, shredded
- 1/2 cup sour cream
- 4 oz. mascarpone cheese (Italian cream cheese)
- 1 tsp. freshly ground sea salt
- 1 loaf Italian bread, the top sliced off, lengthwise
- Garnish: minced green onion stems
Instructions
- Slowly and gently heat the olive oil.
- Add garlic and green onions, sauté for a few minutes, do not burn the garlic.
- Add all of the remaining ingredients (except the bread).
- Heat until all ingredients are hot and blended together.
- Slice the top of the bread off, lengthwise, but not completely in half.
- Scoop out a “little bit” of the interior bread (save to use and dip into the artichoke mixture).
- Pour the artichoke-cheese mixture into the bread shell.
- Bake on the bottom rack of the oven at 350 F degrees, until it begins to turn golden brown and bubbly.
- Then broil the bread for only 1 or 2 minutes (still on the bottom rack).
- Keep a close watch on this so that it does not burn.
- Remove from the oven.
- Allow to set for about 10 minutes..
- Garnish with minced green onion stems.
- Slice and serve!
Notes
- Can be made ahead and wrapped in aluminum foil and kept in the oven on low to keep warm!
