Cheese Filled Artichoke Cob Loaf
Cut a 15cm lid off the top of the cob and set aside. Hollow out the base of the cob, leaving a 3cm thick shell.
Combine butter, spring onions, garlic, cream cheese, sour cream, grated cheese and artichokes into the prepared cob.
Top with the cob lid.
Wrap the filled cob in 2 layers of aluminum foil and cook for two hours at 180°C.