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Stuffed Artichoke Bread

1 loaf Italian or French bread
1/2 cup butter or margarine
6 cloves garlic, crushed
2 tablespoons sesame seeds
1 1/2 cups sour cream
2 cups Monterey jack cheese, cubed
1/4 cup grated fresh parmesan cheese
2 tablespoons parsley flakes
2 teaspoons lemon pepper
1 (14 ounce) can artichokes, drained and chopped
1 cup shredded sharp Cheddar cheese

Preheat oven to 350 degrees F. Line cookie sheet or jellyroll pan with foil.

Cut bread in half lengthwise. Hollow out each half; tear bread into bite-size pieces. Toss and stir until bread absorbs butter.

In large bowl, combine bread mixture, sesame seeds, sour cream, Monterey jack cheese, parmesan cheese, parsley, lemon pepper and artichokes. Mound inside bread halves. Sprinkle with Cheddar cheese. Place bread halves on prepared baking sheet. Bake at 350 degrees F for 30 minutes.

To serve, slice into 2-inch pieces or cube and serve with wooden picks.

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