1 (1 pound) long loaf French bread (not sourdough) or Italian bread
6 garlic cloves, pressed
2 tablespoons sesame seed
1 1/2 cups sour cream
2 cups jack cheese, diced
1/4 cup Parmesan cheese, grated
2 tablespoons dried parsley flakes
2 teaspoons lemon pepper seasoning
1 (14 ounce) can artichoke hearts, drained (not marinated)
1 cup Cheddar cheese, grated
1 (6 ounce) can ripe pitted olives (for garnish if desired)
Sliced tomatoes (for garnish if desired)
Fresh parsley sprigs (for garnish if desired)

Cover cookie sheet with aluminum foil. Split loaf of bread in half lengthwise and remove all soft parts of inside bread in large chunks. Leave shells intact.

Melt 1/2 cup butter in large skillet. Saut?pressed garlic (do not burn) and sesame seed. Add bread chunks and saut?until all of butter is absorbed by bread and it is golden brown. Remove from heat.

Mix sour cream, Jack cheese and Parmesan cheese, parsley flakes and lemon pepper seasoning. Stir in drained, chopped artichokes and the bread mixture. Stir well. Spoon mixture into shells and sprinkle with Cheddar cheese. Bake in preheated 350 degrees oven for 30 minutes. Garnish if desired.

Drain olives and place around sides of loaves. Place sliced tomatoes down centers and garnish with fresh sprigs of parsley. Serve warm.