Artichoke Bread

1 loaf (1 lb) French bread (not sourdough)
1/2 c margarine
6 cloves garlic
2 Tbsp sesame seed
1 1/2 c sour cream
8 oz (2 c) shredded Monterey Jack cheese
1/4 c grated parmesan cheese
2 Tbsp fresh or 2 tsp dried parsley
2 tsp lemon pepper
1 can (14 oz) artichoke hearts, drained and quartered
4 oz (1 c) shredded cheddar cheese

Cut bread lengthwise and remove bread in center, leaving only the shell; reserve bread pieces and shells. In large skillet, melt margarine over medium heat. Add garlic and sesame seed. Cook and stir for 2 minutes. Add reserved bread pieces; stir until margarine is absorbed and bread is well coated. In separate medium bowl, combine sour cream, Monterey Jack cheese, parmesan, parsley, and lemon pepper. Pour over bread mixture; toss to coat. Mix in artichokes. Spoon mixture into bread shells. Top with cheddar cheese. Place on baking sheet. Bake in 350 degree oven for 30 minutes. Slice with serrated knife. Makes 12-16 pieces.