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 sometimes the cookie just doesn’t crumble that way.
Yesterday I ended up eating vegetables at every meal — every.single.meal. Not on purpose: a mountain of mushrooms for breakfast, kale chips at lunch and a crusty whole-grain bread topped with artichokes and lots of cheese for dinner. Life is good, even when it’s full of vegetables.
I have to confess — I really like artichokes. I bought two as big as my head. My favorite way to eat them is stuffed, and I’ll happily dip the leaves in lots of butter. Another perfect pairing is a board of freshly sliced cheeses, roasted red peppers and a few glasses of wine. But for this recipe you don’t need fresh artichokes — jarred ones in water or brine work beautifully and keep things simple and affordable.
One more tip: I added seasoned breadcrumbs on top — yes, bread on bread — and the crunch is worth it. Try it for texture and contrast.
Cheesy Artichoke French Breads
Serves 4 (depending on the size of your baguettes)
- 2 whole-grain French baguettes (about 9 inches each)
- 1/4 cup olive oil
- 1 (14-ounce) can artichoke hearts 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 breadcrumbs
- Fresh parsley, chopped, for garnish
Preheat the oven to 400°F (200°C).
Slice the baguettes in half lengthwise and brush the cut sides with olive oil. Evenly distribute the minced garlic and chopped artichoke hearts across the bread. Top each half with a generous handful of Parmesan and a bit of mozzarella — roughly 1/3 cup of cheese per half, depending on how cheesy you like it. Sprinkle the seasoned panko breadcrumbs over the top for crunch.
Bake for about 8 minutes, then switch to the broiler and broil for 1–2 minutes, watching closely, until the cheese is bubbling and golden brown. Remove from the oven and garnish with chopped parsley. Serve warm.
Note: Avoid artichokes packed in oil for this recipe — they can make the bread too greasy when combined with the cheese. Artichokes in water or brine give the best texture and balance.
I would like a gold star for my vegetable consumption, please.