Artichoke Bread Food

SPINACH AND ARTICHOKE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the cream cheese, sour cream, 1 cup mozzarella, the Parmesan, garlic, red pepper flakes, salt, and black pepper. Fold in the spinach and artichoke hearts.
• Set the French bread on the prepared baking sheet, cut side up. Spread the spinach artichoke mixture over both halves of the bread. Top with the remaining 2 cups of mozzarella.
• Bake the garlic bread for 8-10 minutes, until the cheese is melted. Turn the broiler to high and broil for 1-2 minutes, until golden and bubbling.
• Let the garlic bread cool for about 5 minutes, then slice and serve.
• Enjoy!

APPETIZER ARTICHOKE BREAD

Steps:

• Cut bread in half lengthwise; hollow out, leaving 1/2-in. shells. Set aside. Place removed bread in a food processor; cover and process until crumbly. , In a large bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet. Broil 4 in. from the heat for 8-10 minutes or until lightly browned, stirring once., In a large bowl, combine the crumb mixture, cheeses, artichokes, garlic, parsley and lemon-pepper. Spoon into bread shells. , Place on a baking sheet. Bake at 350° for 25 minutes or until golden brown. Slice and serve warm.

ARTICHOKE BREAD

Steps:

• Bake loaf according to package directions; cool. Cut bread in half lengthwise; place on an ungreased baking sheet., In a small bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayonnaise and garlic; spread evenly over cut sides of bread. Sprinkle with mozzarella cheese., Bake at 350° for 15-20 minutes or until cheese is melted. Serve warm.

LEEK AND ARTICHOKE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Place the bread cubes on a sheet pan and bake for 15 minutes, tossing once, until lightly browned. Place the pancetta in one layer on another sheet pan and bake in the same oven for 15 to 20 minutes, until lightly browned. Place the pancetta on a plate lined with paper towels and set aside.
• Soak the leeks in water until they're clean, and spin them dry in a salad spinner. Heat the butter in an 11-inch pot over medium heat; add the leeks and cook for 10 minutes, stirring occasionally. Add the wine, 1 teaspoon salt and 1 teaspoon pepper and cook for 5 minutes, until the wine almost evaporates and the leeks are tender. Off the heat, mix in the artichokes, toasted bread cubes, chives and tarragon.
• Whisk the eggs, cream, chicken stock, nutmeg and 1 teaspoon salt together in a large bowl. Spoon half of the bread mixture into a 9-by-13-by-2-inch baking dish. Sprinkle with half the Emmentaler and add the remaining bread mixture. Pour on the cream mixture, sprinkle with the remaining Emmentaler and press lightly to help the bread absorb the liquid. Dice or crumble the pancetta, scatter on top and sprinkle with pepper. Set aside at room temperature for 30 minutes to allow the bread to absorb the cream mixture. Bake for 45 to 50 minutes, until the custard is set and the bread pudding is puffed and golden. Serve hot.
• Find these recipes and more in Ina's new book, Make It Ahead: A Barefoot Contessa Cookbook ($35, Clarkson Potter).

ARTICHOKE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine artichoke hearts, Parmesan cheese, mayonnaise, and garlic together in a bowl.
• Spread artichoke topping evenly over the French bread halves. Place coated bread on a baking sheet.
• Bake in preheated oven until topping is hot and bubbling, about 20 minutes.

KILLER ARTICHOKE BREAD

Steps:

• Preheat your oven to BROIL.
• Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the skillet and stir to blend. When completely combined remove from the heat.
• Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil for about 4-7 minutes or until cheese has melted an bread is hot. Do not walk away. Watch the bread closely or it could burn.

ARTICHOKE BREAD

Steps:

• Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
• Hollow 1/2 an inch out of the center of both halves of the bread.
• Spread the mixture into the hole in the bread slices and top with the reserved cheese.
• Bake in a preheated 350F/180C oven covered in foil for 20 minutes.
• Remove the foil and continue to bake until the cheese is melted and golden brown.

ARTICHOKE BREAD

Steps:

• 1. Preheat oven to 350 degrees. Add the garlic to the melted butter and set aside for a minute. Mix the artichokes, jack cheese, parmesan cheese, green onions,sour cream and mayo. Add the butter and garlic mixture.
• 2. Cut bread in half lengthwise. Pull some of the bread out of the top and bottom halves to make a "bed". Add about 1/2 of the pulled bread to the artichoke mixture. Stir to blend. Spoon artichoke mixture into the bread shells and sprinkle with the sharp cheddar cheese. (you may wish to use more. I sometimes do) Place on a baking sheet and cover with foil that has been sprayed with cooking spray. Bake for 25 minutes. Remove foil and bake another 5 minutes. Cool slightly and cut into slices......mmmmmm

SPINACH ARTICHOKE PULL-APART BREAD

Steps:

• Thaw one loaf of Rhodes bread according to package directions until doubled in size.
• Mix cream cheese, mayonnaise, spinach, artichokes, garlic paste, salt, pepper, and 1/2 cup mozzarella cheese together
• As soon as the bread is doubled in size roll it into a rectangle 12" x 18".
• Spread cream cheese mixture over bread dough.
• Cut bread into 12-15 rectangles. Stack rectangles making sure the outside pieces have cream cheese side facing in. Set bread, cut side down, in the bread pan.
• Cover pull-apart bread with greased plastic wrap and cover. Let rise until doubled in size. It usually takes about 30 minutes.
• Preheat oven to 350 degrees.
• Bake bread for 30 minutes. Then sprinkle with remaining mozzarella cheese and parmesan cheese. Bake for 10 more minutes.
• Let the bread rest for 5 minutes. Remove from the bread pan and garnish with chopped parsley if desired.

ARTICHOKE BRAIDED BREAD

Steps:

• Finely chop artichoke hearts.
• Add garlic, 1/4 tsp salt, pepper, olive oil& mix; set aside.
• Add artichoke mix, rest of salt and flour to bread machine and mix until it has gone through the rising process, do not bake in bread machine.
• Once dough is ready, remove from bread machine onto a floured cutting board or wherever you want to work with the dough.
• Split dough into four sections.
• Roll two balls into two narrow log shapes, at one end pinch together and braid.
• Complete the same step with other two logs.
• Tuck the pinched ends under the braided bread.
• Place the braids on baking sheet/s, with a brush, brush the beaten egg evenly over breads and bake in a 350 oven until lightly brown, about 30 mins.

ARTICHOKE GARLIC BREAD

Steps:

• Cut the baguettes in half lengthwise.
• Tear out the soft part of each half to form a shell, reserving the torn bread.
• Saute the garlic and sesame seeds in butter in a skillet for 2 minutes or until tender ~ do not brown.
• Add the torn bread to the garlic and saute until bread turns brown.
• Remove from heat.
• Add sour cream, Monterey Jack, Parmesan, parsley, lemon pepper and artichoke hearts and mix well.
• Arrange bread shells on a baking sheet.
• Fill with the artichoke mixture and sprinkle each half with Cheddar.
• Bake at 350º for 30 minutes; cool slightly.
• Cut into slices and serve.

ARTICHOKE-SPINACH DIP BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary.
• Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere.
• Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy.