| 4 | Small loaves or 2 regular loaves French bread |
| 2 6-oz. | Jars artichokes (the recipe calls for marinated but I actually prefer to use two cans of unmarinated artichoke hearts) |
| 1 | Medium onion, chopped but not too fine |
| 1 or 2 cloves | Garlic, minced |
| 3 | Eggs |
| 3/4 cups | Mayonnaise |
| 1/2 pound | Shredded cheddar cheese or Colby Jack |
| 1 cup | Parmesan. |
Cut bread in half lengthwise, then hollow out the centers of each piece, saving the soft bread removed.
Place reserved bread into food processor and blend until fine crumbs. Remove.
Now mix in processor until chopped together but not too fine: 2 6-oz. jars artichokes (the recipe calls for marinated but I actually prefer to use two cans of unmarinated artichoke hearts); 1 medium onion, chopped but not too fine; 1 or 2 cloves garlic, minced. Now add: 3 eggs; 3/4 cups mayonnaise and blend until smooth. Add the bread crumbs and blend together. Remove from processor and put in bowl and mix in 1/2 pound of shredded cheese & 1 cup parmesan. Fill the bread halves with the mixture, (optional: sprinkle with paprika) and bake at 325 degrees for 20 to 30 minutes. Slice and serve as appetizers.
Note: I think I've made this without the garlic and/or onion and it was good also.