AuthorSteve Nubie
This recipe makes a terrific appetizer, but you may be surprised when you see how it’s made. The name implies the addition of artichokes to the dough, but it actually features an artichoke topping on French bread that’s then baked in the oven. You’ll have to make the French bread first and the recipe is below, and then make the artichoke topping and bake. It’s a little complicated but the taste is amazing. We’re going to start with the French bread prepared in the baguette style using the bread machine to prepare the dough.
Place ingredients in bread pan as indicated by recipe. Select the Dough cycle, and Start.
Dough will be sticky and wet once cycle is completed, resist the temptation to add more flour.
Place dough on a lightly floured board, cover with a large bowl or a towel, and let rest for 15 minutes.
Cut into 2 pieces, and form each into a 3×14-inch oval. Place loaves on prepared baking sheet lined with parchment paper. Cover, and let rise for approximately 40 minutes. Preheat oven to 425 degrees F (220 degrees C).
Cut diagonal slashes in the dough, and then place loaves in the oven on the middle rack. Bake for 25 to 30 minutes.
During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust if you like.
Preheat the oven to 350° F./ 175° C.
In a bowl, combine all of the spread ingredients and gentle blend together until well mixed
Cut the French Baguettes in slices about an inch thick
Spread the artichoke mix across the slices
Place the coated bread slices on a baking sheet and bake for 15 to 20 minutes or until the coating starts to brown slightly
Let cool for a few minutes and serve
Ingredients
Directions
Place ingredients in bread pan as indicated by recipe. Select the Dough cycle, and Start.
Dough will be sticky and wet once cycle is completed, resist the temptation to add more flour.
Place dough on a lightly floured board, cover with a large bowl or a towel, and let rest for 15 minutes.
Cut into 2 pieces, and form each into a 3×14-inch oval. Place loaves on prepared baking sheet lined with parchment paper. Cover, and let rise for approximately 40 minutes. Preheat oven to 425 degrees F (220 degrees C).
Cut diagonal slashes in the dough, and then place loaves in the oven on the middle rack. Bake for 25 to 30 minutes.
During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust if you like.
Preheat the oven to 350° F./ 175° C.
In a bowl, combine all of the spread ingredients and gentle blend together until well mixed
Cut the French Baguettes in slices about an inch thick
Spread the artichoke mix across the slices
Place the coated bread slices on a baking sheet and bake for 15 to 20 minutes or until the coating starts to brown slightly
Let cool for a few minutes and serve
