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Cheesy artichoke garlic bread (Regina Schrambling, 3/08/07, Los Angeles Times)

Ingredients
3 artichokes
6 tablespoons unsalted butter
4 large cloves garlic, minced
1 cup grated Gruy�re
2 to 3 dashes Tabasco sauce
Salt and freshly ground black pepper to taste
1 10- to 12-inch loaf Italian bread, semolina or regular

1. Heat a large pot of water to a simmer. Add salt, then artichokes. Boil gently 30 to 35 minutes or until you can pull a leaf out of the artichoke. Remove artichokes with a slotted spoon and let cool, until they are cool enough to handle. Remove the leaves from the artichoke bottom. Scoop out the choke. Cut the artichoke bottom into quarters and set aside.

2. Heat the oven to 350 degrees. Combine the butter and garlic in a small saucepan and heat over very low heat for 10 minutes, stirring occasionally. Do not allow the garlic to brown.

3. Place the artichoke hearts in a blender or food processor and pour the butter mixture over the artichokes. Blend until chunky. Scrape the artichoke mixture into a bowl and add the Gruy�re and Tabasco and mix well. Season with salt and pepper to taste.

4. Slice the bread in half lengthwise, leaving a "hinge." Spread the bread open and hollow out the top side. Spread the artichoke mixture on both sides.

5. Wrap in foil. Bake 30 to 40 minutes, until the cheese is melted and gooey. Let stand 5 minutes before slicing to serve.