Saturday, March 20, 2010

Artichoke Bread:

1 large loaf of French bread
1 12 oz can of artichoke hearts
1 cup sour cream
¾ cup mayonnaise
kosher salt & teaspoon black pepper to taste
3-4 splashes Tapatio
4 slices Bacon
2 Tablespoons of Fresh Chives, minced
1 small shallot, diced
1 ½ cups grated Sharp Cheddar
¼ cup ground Parmesan

Preheat your oven to 350 degrees F. Line a sheet pan or cookie sheet with tin foil, and set aside.Slice the bread in half, evenly. Using the tip of your knife, trace the interior of each half, leaving a ¼ to ½ inch border of bread.Tear the inard's into small piece's. Drain the artichokes completely, and chop roughly. Slide into a large bowl, and add the mayonnaise, sour cream, salt, pepper, garlic powder, Tabasco or other hot sauce, and chives. Stir to combine, cover with saran wrap and chill. Meanwhile, fry the bacon until crisp.

Drain completely on a paper towel or napkins, and pour off almost all of the grease. Add the shallot, and sauté until soft, tender and golden. Cool slightly.Crumble the cooked bacon and add the shallots into the sour cream mixture. Stir well, then add 1 cup of the grated Cheddar and the Parmesan.

Stir to combine one last time, check for seasonings, adjust to taste, and fold in the reserved cup and a half of bread cubes. Divide the mixture between each loaf half .

Bake for 30-35 minutes, until golden brown. Cool for a few minutes.