Killer Artichoke Bread

I remember a recipe we use to make for french bread that mixed different cheeses, and mayo, and butter all together and slathered atop bread. Broiled to perfection, we called it Killer Bread. That's what this recipe remindes me of, but with the addition of Artichoke hearts. So when I saw this bread at Smokey Mountain Cafe, I knew I would be making it.

Still recovering from surgery, I didn't have the energy or gumption to make much of anything for Father's Day. Forget the darling golf cake I had originally planned for today, There was No Way!!! We just stuck to easy good food. Like a couple racks of Baby Back Ribs, a can of beans (gasp), and killer bread! Doesn't get much easier then that, or tastier


I've had this recipe in the "to make" pile for a few months and I'm sending this Killer bread over to Ruth at Bookmarked recipes. Check out her round up every Monday.

Killer Artichoke Bread

¼ cup butter
3 garlic cloves, pressed
1 (14-ounce) can artichoke hearts, drained and chopped
4 ounces shredded Mozzarella cheese
2 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese
½ cup sour cream
1 French bread loaf
Salt and freshly ground black pepper
Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Parmesan cheese, Cheddar cheese and sour cream. Stir to blend. Remove from the heat and cool.

Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil till cheese has melted an bread is hot. Slice and enjoy!

The only difference I woul make next time is to sprinkle a little chopped parsley over the top to add that bit of freshness. Otherwise, this recipe perfect!