1 (16 oz) loaf italian bread, unsliced
8 slices bacon, chopped
2/3 cup chopped onion
2 cloves garlic, pressed and divided
1 (14 oz) can quartered artichoke hearts, drained and coarsely chopped
3/4 cup shredded parmesan cheese, divided
1/3 cup mayonnaise
1/4 cup minced fresh parsley, divided
1/4 tsp pepper
1 (16 oz) jar marinara sauce
1/3 cup dry white wine (optional)

cut off top one-third of bread loaf and set aside. scoop out remaining bread, leaving a 1/4″ thick shell.

tear bread into small pieces; set aside.

cook bacon in a large skillet until crisp; remove bacon, reserving 1 tbs drippings in skillet.

saute onion and 1 garlic clove in hot bacon drippings until tender.

stir in bread pieces, bacon, artichoke, 1/2 cup parmesan cheese, mayonnaise, 2 tbs parsley, and pepper.

spoon artichoke mixture into bread shell; cover with bread top. wrap in aluminum foil.

bake at 375 degrees for 20 minutes. open foil, and sprinkle sandwich with remaining 1/4 cup parmesan cheese. bake sandwich, uncovered, 5 more minutes. slice.

bring remaining 1 clove garlic and marinara sauce to a boil in skillet. reduce heat and simmer, stirring occasionally, 10 minutes.

stir in wine, if desired; simmer 5 minutes. remove mixture from heat, and stir in remaining 2 tbs parsley. serve sauce with sandwich.

4-6 servings