Cheesy Artichoke French Breads.
Double whammy on the cheesiness. Mac and cheese yesterday and cheesy bread today. I don’t hate it.
Normally I try to mix things up a bit, but well… the cookie just doesn’t always crumble that way now does it?
So yesterday it turns out I managed to eat vegetables at every meal. Every.single.meal. Not intentionally of course. I had nearly a ton of mushrooms for breakfast, kale chips at lunch and this crusty whole grain bread topped with artichokes and loads of cheese for dinner. Life is good. Even if it is filled with vegetables. Ew.
And those are all vegetables, no? Sometimes I need reminding. Sweet. I’ve hit my quota for the month.
I’ve just got to tell you that I like artichokes. I bought two that are roughly the size of my head. I’m going to stuff them, which is my favorite way to eat them. Then I may dip them in butter. Lots and lots of butter. The only other way to eat them is with an array of freshly slices cheeses, roasted red peppers and six different flutes of wine. You should know this.
No fresh artichokes here though. Simply buy the ones in water or brine and chop. Do you know how much it would cost to use fresh artichokes for these breads? Probably $837. I am the math queen.
Oh… I should probably tell you one more thing. I added bread crumbs to this bread. Yes. I added bread to more bread. Wise choice. Try it. Crunch crunch.
Cheesy Artichoke French Breads
serves 4 (depending on the size of your bread)
2 whole grain french baguettes (mine were about 9 inches long)
1/4 cup olive oil
1 14-ounce can of artichokes in water or brine, drained and chopped (about 10-12 hearts)
4 garlic cloves, minced
1 1/2 cups freshly grated parmesan cheese
1/3 cup grated mozzarella cheese
1/4 cup seasoned panko bread crumbs
fresh parsley for garnish
Preheat oven to 400 degrees.
Cut the baguettes in half lengthwise and brush with the olive oil. Equally distribute the minced garlic and chopped artichoke hearts. Top each with a good handful of cheese, about 1/3 cup each. Sprinkle on a few breadcrumbs. Bake for 8 minutes, then heat the broiler and broil for 2 minutes, or until cheese is golden brown. Garnish with chopped parsley.
Note: I would not suggest using artichokes marinated in oil as they may be a bit too greasy with the cheese. But it’s always worth a try!
I would like a gold star for my vegetable consumption please.