Stuffed French Bread
with Artichoke Hearts

photographs of all my recipes

This stuffed recipe is similar to a pizza, 
you could substitute broccoli or spinach for the artichokes,
serve it for a light supper or a special lunch treat

Stuffed French Bread
with Artichoke Hearts
source:  recipe and photograph created by www.finedinings.com

 

Serves 4

12-inch French bread loaf
2 tablespoons pine nuts
4 tablespoons butter, divided
1/2 pound chicken, diced
1/4 teaspoon liquid smoke
6 cloves garlic, minced
1/2 pound mushrooms, sliced
1 teaspoon dried Thyme
2 cups artichoke hearts, chopped
1/4 cup chicken broth
Salt and pepper, to taste
2 cups Fontina cheese, grated

Cut loaf in half lengthwise. With your fingers remove excess bread leaving a 1/4-inch shell, put chunks on a baking sheet along with the pine nuts and toast at 425° for 5 - 7 minutes, set aside.  Can be done ahead.  

Melt 2 tablespoons butter in a skillet; sprinkle chicken with liquid smoke and sauté over medium heat until juices run clear, remove to a large bowl.  Add remaining 2 tablespoons butter to the skillet with the garlic, mushrooms and thyme; sauté until liquid has evaporated, add to the large bowl along with the toasted bread chunks, pine nuts, artichoke hearts, chicken broth, salt and pepper mixing well.

Fill French bread shells, sprinkle with Fontina cheese and bake the stuffed mixture on a baking sheet 10 minutes. Serve warm with a Caesar salad.

Wine recommendation: Pinot Noir