1 loaf French bread (long)
1/2 c. butter
6 cloves crushed garlic
2 tbsp. sesame seeds
6 oz. pitted black olives
2 c. cubed Monterey Jack cheese
1 (14 oz.) can artichoke hearts, drained
1 1/2 c. sour cream
1/4 c. Parmesan cheese
2 tsp. lemon pepper
2 tbsp. parsley
1 c. shredded Cheddar cheese
Tomato, for garnish

Cut bread in half lengthwise and place on foil lined baking sheet. Tear out soft inner portion in large chunks, leaving crust intact. Melt butter with garlic and sesame seeds. Add bread chunks and stir until all butter is absorbed. Remove from heat. Combine sour cream, Monterey Jack cheese, Parmesan cheese, parsley and lemon pepper. Stir in chopped artichoke hearts and bread mixture. Spoon into bread shells and sprinkle with Cheddar cheese. Bake at 350 degrees for 30 minutes. Garnish with olives, tomato and parsley sprigs.