Double dose of cheesiness today: mac and cheese yesterday and cheesy bread today. I’m not complaining.
I usually try to vary my meals, but sometimes the cookie doesn’t crumble that way. Yesterday I somehow managed to eat vegetables at every meal — mushrooms for breakfast, kale chips for lunch and a crusty whole-grain bread topped with artichokes and lots of cheese for dinner. Life is good, even if it’s full of vegetables.
I love artichokes. I bought two the size of my head and I plan to stuff them, which is my favorite way to eat them. I’ll probably dip the leaves in plenty of butter, or serve the hearts with a plate of freshly sliced cheeses, roasted red peppers and a few glasses of wine. Either way, they’re delightful.
For this recipe I used artichokes packed in water or brine — chop them and they’re ready to go. Fresh artichokes would work, but they’re more labor-intensive and costly. Canned or jarred hearts keep things simple without sacrificing flavor.
I also added panko breadcrumbs to the topping — yes, more bread on bread — which gives a satisfying crunch. Trust me: it’s worth it.
Cheesy Artichoke French Breads
serves 4 (depending on bread size)
Ingredients:
- 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
Directions:
- Preheat the oven to 400°F (200°C).
- Slice each baguette in half lengthwise and brush cut sides with olive oil.
- Distribute the minced garlic and chopped artichoke hearts evenly over the bread.
- Top each half with a generous handful of Parmesan and a sprinkle of mozzarella (about 1/3 cup of cheese per half).
- Scatter seasoned panko breadcrumbs over the cheese for added crunch.
- Bake for 8 minutes. Then switch to the broiler and broil for 1–2 minutes, or until the cheese is golden and bubbly. Watch closely so it doesn’t burn.
- Garnish with chopped parsley, slice, and serve warm.
Note: Avoid artichokes packed in oil, as they can make the bread too greasy when combined with the cheese.
I’ll gladly accept a gold star for my vegetable intake, thank you very much.