1 (1-pound) loaf unsliced French Bread
1 1/2 cups sour cream
1/2 cup butter, melted
2 Tablespoons sesame seeds
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 jar (6.5 ounces) marinated artichoke hearts, drained and chopped
4 medium garlic cloves, minced
2 Tablespoons minced fresh parsley
2 teaspoons lemon-
Cut bread in half lengthwise; hollow out, leaving 1/2 inch shells.
Set shells aside.
Place removed bread in a food processor or blender; cover and process until crumbly.
In a bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet.
(I covered the sheet with aluminum foil to avoid clean up).
Broil 4 inches from the heat for 8-10 minutes or until lightly browned, stirring once.
In a bowl, combine the crumb mixture, cheeses, artichokes, garlic, parsley and lemon-pepper.
Spoon into bread shells.
Place on a baking sheet.
Bake at 350ºF for 25 minutes or until golden brown.
Slice and serve warm.