Best Artichoke French Recipes

ARTICHOKE-CHEESE FRENCH BREAD

Steps:

• Cut bread in half lengthwise; carefully hollow out top and bottom of loaf, leaving 1/2-in. shells. Cube removed bread; set aside., In a large bowl, combine the artichokes, pepper Jack cheese, sour cream, green chilies, garlic and 1 cup cheddar cheese. Add bread cubes and toss to coat. Spoon filling into bread shells; sprinkle with remaining cheddar cheese., Place on an ungreased baking sheet. Cover with foil. Bake at 350° for 15 minutes. Remove foil; bake 10-15 minutes longer or until heated through. Slice and serve warm.

GARLICKY, CHEESY FRENCH BREAD W/ ARTICHOKE HEARTS

Steps:

• 1. Pre-heat oven to 350 degrees. Cut French bread in half length-wise. Place halves on aluminum foil covered baking sheet. Tear out soft inner portion of bread in large chunks, leaving crusts intact.
• 2. Melt butter in a large skillet and stir in garlic. Add bread chunks and saute until bread is golden and butter is absorbed. Remove from heat.
• 3. Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes and lemon pepper seasoning. Stir in drained artichoke hearts (cut into smaller pieces, if desired) and toasted bread mixture; mix well.
• 4. Spoon into bread crust shells and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes, or until heated through and cheese has melted. If desired, sprinkle with olives and/or green onions. Enjoy!

WARM CRAB AND ARTICHOKE DIP WITH FRENCH BREAD

Steps:

• 1. Preheat oven to 375°. In a medium bowl, combine mayonnaise, lemon juice, artichokes, crab, parmesan, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until browned and bubbling, about 15 minutes. 2. Score baguette 1 in. deep across loaf. Combine oil and herbs and brush over loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.

TAPENADE-ARTICHOKE HEARTS ON FRENCH BREAD

Steps:

• Preheat oven to 375 degrees.
• In a food processor or blender, combine the olives (save a few for garnish), artichoke hearts, 1/4 cup fresh basil, olive oil, capers, and the orange zest. Pulse mixture until coarsely pureed. Set aside.
• Arrange the bread slices on a baking sheet and toast in the preheated oven until lightly browned on both sides, approximately 10 minutes total.
• Remove the toast from the oven. Divide the tapenade mixture and spread on each slice. Top with the goat cheese of your choice; return to oven and bake 1-2 minutes or just until cheese melts.
• Transfer the toast to a serving platter and garnish with the remaining sliced olives and some fresh basil.

ARTICHOKE FRENCH

Steps:

• Rinse the artichokes.
• Cut off base and top 1/3 of each artichoke.
• Trim the tips of the leaves with kitchen shears, if desired.
• Pull back the leaves from the center and scrape out the fuzzy choke with a spoon.
• Stand the artichokes, stem side up, close together in large saucepan or pot and add just enough water to cover.
• Heat to boiling, and then add the onion, celery, bay leaves, chives, parsley, garlic, lemon pepper, thyme and olive oil.
• Cover tightly and boil for 25 minutes.
• Uncover, add the vermouth and sherry, reduce heat and simmer until artichokes are tender, about 20 minutes.
• Spoon the pan juices over the artichokes to serve.