Instructions

• Preheat the oven to 350°F (175°C).
• In a skillet over medium-high heat, melt 1/3 cup butter.
• Add 1 Tbsp minced garlic and cook, stirring, until fragrant, about 30 seconds.
• Add the drained and chopped artichoke hearts (1 14-oz can), 1 cup shredded Mozzarella cheese, 1 cup grated Parmesan cheese, and ½ cup sour cream to the skillet. Stir until evenly combined.
• Season the mixture with salt and black pepper to taste. Remove the skillet from the heat and let the mixture cool for 1–2 minutes so it’s easier to handle.
• Slice the 16-oz French bread loaf lengthwise into two halves.
• Scoop out some of the soft center of each bread half to create a shallow cavity for the filling (discard or save the crumbs for another use).
• Spoon the artichoke-cheese mixture evenly into both bread shells.
• Sprinkle ½ cup shredded cheddar cheese evenly over the filled bread halves.
• Place each filled half on a baking sheet and cover lightly with aluminum foil.
• Bake covered for 25 minutes. Remove the foil and bake an additional 5–8 minutes, or until the cheese is fully melted and the top is lightly golden.
• Let the bread rest for 2–3 minutes, then cut into slices and serve warm.