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Artichoke Cheesebread

This cheesy bread comes from Jennifer Andrzejewski in Grizzly Flats, California. Serve it as an appetizer with dinner, or on its own as a tasty snack.

  • Prep:
  • Total Time:
  • Servings: 8
Artichoke Cheesebread

Source: Everyday Food, October 2004


  • 1 sourdough baguette (10 ounces)
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup shredded cheddar cheese (2 ounces)
  • 1/2 cup shredded Monterey Jack cheese (2 ounces)
  • 2 jars (6 1/2 ounces each) marinated artichoke hearts, drained and chopped
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, for garnish (optional)


  1. Preheat oven to 350 degrees. Halve baguette lengthwise; scoop out center with your fingers, and tear into small pieces. Set bread shells aside.

  2. Melt butter in a medium skillet over medium-low heat. Add bread pieces and garlic; cook until bread is golden brown, stirring occasionally, about 5 minutes. Cool slightly.

  3. In a large bowl, combine browned bread, sour cream, cheddar, Monterey Jack, artichoke hearts, and lemon juice. Season with salt and pepper; stir together.

  4. Spoon mixture into reserved bread shells; sprinkle with Parmesan. Bake until browned on top, 20 to 25
    minutes. Cool 5 minutes before cutting into serving pieces. Garnish with parsley, if desired.

Reviews (1)

  • adoptionislove 16 Jan, 2009

    Oh My Goodness!!!!!!!
    This is the BEST appetizer EVER!!! I made this for my Bunco Group and it was a HUGE HIT!!!!

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