This bread was pretty good, but I am not sure if I made it correctly. Only the bottom half of the bread contained the artichoke mixture, and top was just, well, bread. It tasted good, though, and we ate the whole loaf!
Artichoke Garlic Bread
(Supermarket Vegan, Donna Klein)
makes 16 pieces
2 tbsp extra-virgin olive oil
3-4 large garlic cloves, finely chopped
1 6-ounce jar marinated artichoke hearts, drained well and chopped
1/2 tsp dried oregano
1/2 tsp coarse salt
1 10-ounce baguette, preferably whole wheat, sliced lengthwise in half
Preheat oven to 375 degrees F.
In a small skillet, heat the oil over medium heat. Add the garlic and cook, stirring constantly, 1 minute, until fragrant and just beginning to brown. Remove the skillet from the heat and add the artichokes, oregano, and salt, tossing well to combine. Return the skillet to the heat and cook, stirring, 30 seconds. Set aside.
Pull most of the bread from both halves of the baguette, leaving 1/2″ thick shells. Set the shells aside and crumble the bread into a medium bowl. Add the artichoke mixture to the crumbs and toss well to combine. Spoon the artichoke-bread crumb mixture into the bottom bread shell and replace the top. Cit in half crosswise and wrap with foil. Place on a baking sheet and bake 20 minutes, until heated through. Remove the foil and slice each half crosswise into 8 equal pieces for a total of 16 pieces. Serve warm.