Blooming Artichoke Boule

• 1 Sourdough Boule, approx 8” diameter
• 1 stick butter, melted
• 4 cloves garlic, crushed
• 8 oz +/- Artichoke tapenade, found near the olives at the grocery store and sometimes called bruschetta or pesto- read the ingredients list on the back and choose what sounds the most delicious to you!
• 2 tsp fresh thyme, minced (if using dried, reduce to 1 tsp)
• 2 tsp fresh marjoram or oregano, minced (if using dried, reduce to 1 tsp)
• ½ tsp cracked pepper
• ½+ c grated parmigiano
• 12 oz frozen artichoke hearts, thawed and drained (canned in brine and drained is also great)
• 8 oz fresh mozzarella, sliced and ready to stuff
• 1 c shredded mozzarella

Preheat your oven to 400* and line a Dutch oven with parchment paper.

Place the Sourdough Boule on a cutting surface. Use a serrated knife to create vertical rectangular columns by slicing down every inch, rotating 90* and repeating. Don't cut all the way through. Leave the bottom ¼” of the boule unsliced to keep everything connected.

In a mixing bowl, whisk together the melted butter, crushed garlic, artichoke tapenade, thyme, marjoram, pepper and grated parmigiano (give it a taste and add more parm, salt and pepper if you like).

Using a spoon, begin inserting the butter/artichoke mixture generously between the bread columns, thoughtfully covering as much of the interior surface as possible.

Next, evenly insert the sliced mozzarella, stuffing it down in the valleys of the bread columns, followed by the drained and thawed artichoke hearts.

Gently place the loaded boule in the parchment lined Dutch oven and sprinkle the top with shredded mozzarella, stuffing into the top 1” of the columns.

Place the lid on the Dutch oven and bake for 20 minutes or until the cheese has completely melted through and a brilliant color and texture has formed. Keep warm in the Dutch oven until ready to serve. Enjoy!

Note: If you don’t have a Dutch oven, try using a cast iron skillet and cover the boule tightly in foil.

Recipe developed by Chef Anna Rossi