Appetizer Artichoke Bread Recipe
Appetizer Artichoke Bread Recipe photo by Taste of Home
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Appetizer Artichoke Bread Recipe

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Family and friends refer to this as "Maureen's Party Bread" and request it for many gatherings. Serve it as an appetizer or alongside soup for lunch.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 12-14 servings


  • 1 loaf (1 pound) unsliced French bread
  • 1-1/2 cups (12 ounces) sour cream
  • 1/2 cup butter, melted
  • 2 tablespoons sesame seeds
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons lemon-pepper seasoning

Nutritional Facts

1 piece: 321 calories, 22g fat (13g saturated fat), 59mg cholesterol, 550mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 10g protein.


  1. Cut bread in half lengthwise; hollow out, leaving 1/2-in. shells. Set aside. Place removed bread in a food processor; cover and process until crumbly.
  2. In a large bowl, combine the bread crumbs, sour cream, butter and sesame seeds; spread onto a baking sheet. Broil 4 in. from the heat for 8-10 minutes or until lightly browned, stirring once.
  3. In a large bowl, combine the crumb mixture, cheeses, artichokes, garlic, parsley and lemon-pepper. Spoon into bread shells.
  4. Place on a baking sheet. Bake at 350° for 25 minutes or until golden brown. Slice and serve warm. Yield: 12-14 servings.
Originally published as Appetizer Artichoke Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p33

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Jane Steinmetz User ID: 7001346 66051
Reviewed Nov. 26, 2014

"Love this recipe. Big hit and can make ahead"

kleescraga User ID: 3865772 102255
Reviewed Apr. 29, 2013

"This recipe received positive comments at a party for tasting a friend's new cranberry wine. It was a good accompaniment along with other finger foods. My French bread must have been extra large because the generous portion of filling didn't make the top of the bread, but the filing held together well when I cut the loaf in squares. The smooth, slightly tangy filling pairs well with the crunchy bread. I had made the recipe weeks earlier, baked half and froze half. Yesterday's was the frozen half and it tasted just as good, if not better than the original."

lmdjcc User ID: 1953601 82625
Reviewed Dec. 15, 2008

"Made this appetizer for a Holiday party this weekend. It is amazing. It was the first app to go and everyone asked me for the recipe. I did not put the sesame seeds in it and I did use 2 cups of cheddar cheese. Loved it."

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