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 Artichoke Parmesan Sandwiches

8 medium to large cooked artichoke hearts, sliced 1/2-inch thick OR 16 to 24 baby artichokes, cooked (see cooking directions in adjacent recipes or use canned variety)
1 cup marinara sauce (homemade or bottled)
1-1/2 cups (6 oz.) shredded Mozzarella
1/2 cup (2 oz.) grated Parmesan

Garlic Bread:
2 rectangular sourdough sandwich rolls (about 6 inches long), halved
2 Tbsp. butter
2 cloves garlic, minced
1 Tbsp. grated Parmesan
Seasoned salt

 

   Preheat broiler. Arrange halved rolls on baking sheet, cut side up. In small bowl, stir together butter, garlic, Parmesan, and seasoned salt. Spread on cut sides of rolls. Broil until lightly browned. Arrange sliced artichoke hearts or quartered baby artichokes on garlic bread slices. Top each slice with 1/4 cup of marinara sauce, 1/4 of the mozzarella and 1/4 of the Parmesan. Broil until cheese melts and is bubbly. Makes 4 servings.

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