Appetizer Artichoke Bread

Appetizer Artichoke Bread 1 loaf (1 pound) unsliced French bread 1-1/2 cups (12 ounces) Sour Cream 1/2 cup butter, melted 2 tablespoons sesame seeds 2 cups (8 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded cheddar cheese 1/4 cup grated Parmesan cheese 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped 4 garlic cloves, minced 2 tablespoons minced fresh parsley 2 teaspoons lemon-pepper seasoning Cut bread in half lengthwise; hollow out, leaving 1/2-in. shells. Set aside. Place removed bread in a food processor; cover and process until crumbly. In a large bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet. Broil 4 in. from the heat for 8-10 minutes or until lightly browned, stirring once. In a large bowl, combine the crumb mixture, cheeses, artichokes, garlic, parsley and lemon-pepper. Spoon into bread shells. Place on a baking sheet. Bake at 350° for 25 minutes or until golden brown. Slice and serve warm. About 12-14 servings.