artichoke bread

One of the appetizers from the last dinner@Tate's Kitchen event.

It's ridiculous. 
I was going to make it again and take a few more photos - but the demand for this recipe was so great so quickly I figured I should get it up and let you all take your own photos!

Make this.

Keep in mind I was feeding 10 people.

YOU WILL NEED:

1 loaf of good french bread - or sourdough
(I used french bread but use whichever you prefer)
couple tablespoons of butter
3 cloves of finely minced garlic
2 14oz cans artichoke hearts packed in water - drained - squeezed to remove more water - chopped
1 cup shredded medium or sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup fresh grated parmesan cheese
1/2 cup sour cream
1 or 2 shallot (depending on their size) - chopped
2 tablespoons fresh chives
olive oil

parsley for garnish
salt
pepper

TO DO:

oven to 375
middle rack

slice the bread lengthwise.
set aside.

in a saute pan - melt your butter.
add the shallot and garlic - cook just until fragrant.
remove from heat.
let sit a few minutes to cool.
stir in the artichokes and everything else in the above list.
(except the parsley)
taste for seasoning and add if needed - those cheeses can be pretty salty so I barely used any.

drizzle olive oil over the bread slices.
spread the mixture over the top of the bread slices.

into the oven about 10 minutes - just until everything is gooey and oozing.

once out of the oven grate some fresh pepper.
garnish with chopped parsley.

let cool 5 minutes or so then slice and serve.
(seriously - let it cool - it's too hot right now)

ENJOY!