Artichoke Bread - cooking recipe

Ingredients

1/4 c. butter or margarine
2 to 3 garlic cloves, pressed
2 tsp. sesame seed
1 (14 oz.) can artichoke hearts, drained and chopped
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. grated Parmesan cheese
1/2 c. sour cream
1 (16 oz.) loaf unsliced French bread
1/2 c. (2 oz.) shredded Cheddar cheese

Preparation

Melt butter over medium-high heat in a large skillet.
Add garlic and sesame seed.
Stir constantly until lightly browned. Remove from heat and stir in artichokes and next 3 ingredients. Mix may be refrigerated up to 24 hours.
Bring to room temperature before assembling.
Cut bread in half lengthwise.
Scoop out center of each half leaving a 1-inch shell.
Set aside.