Artichoke Pull Apart Bread
Last year when the KSEE24 morning crew came by for a live segment, I made a dish I'd never made before, Turkey Tetrazzini - as I was cooking it (on air....) I realized I'd neglected to cook the spaghetti first, ahh! Let's just say it was a little crunchy during the "taste testing" portion of the next segment! 😀
Anyway, when I told my hubby about my bright idea for Artichoke Pull Apart Bread, he suggested I should probably make it first and I humbly agreed! I made it for him and he thought it was amazing - so yay, winner and I was set to make this for the show. This is another super-simple, five ingredients easy appetizer!
If you've never made pull apart bread before, you carefully slice the bread, first one way, then the other - but not cut completely thru the loaf. A good trick is to place a chop stick on either side of the bread - that will keep the knife from slicing thru completely.
After the bread is sliced, combine mayonnaise, artichoke hearts, butter and parmesan cheese in the food processor with just a pinch of salt and pepper. Whirl it up until everything is well combined. Next carefully tuck all of the delicious filling into the cracks and crevices of the bread. Bake it in the oven and the last few minute, take the top off the bread so when it bakes it turns a delicious golden brown. Super easy, only a few ingredients - feeds a crowd? Artichoke Pull Apart Bread is for parties or any gathering, enjoy!
Enjoying the Taste of the Holidays? Here are more holiday recipes to enjoy!
Artichoke Pull Apart Bread
- 1 round loaf store bought sourdough or ciabatta bread
- 1 cup mayonnaise
- 1 cup parmesan cheese shredded
- 1 6.5 oz can quartered artichoke hearts - well drained
- 4 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat your oven to 375 degrees
- Start by slicing the bread, be careful not to slice completely thru. A helpful hint to keep you from slicing all the way thru to the bottom is to put a chop stick on each side of the bread, it will keep the knife from slicing thru. Slice it one way, then the other to form a cross-hatch pattern.
- Take the remaining ingredients and place them in a food processor. Pulse to chop and combine all ingredients. When everything is well chopped and combined, carefully spoon the mixture into the bread, spreading apart the slices and stuffing it in well. If there is any leftover, top it on the bread.
- Wrap tightly in aluminum foil and place in the preheated oven for 20 minutes. Uncover by opening the foil and bake an additional 5-10 minutes until the artichoke mixture is bubbly and the top is browned.
- Plate, serve and enjoy!