Artichoke Bread Recipe
Artichoke Bread Recipe photo by Taste of Home

Artichoke Bread Recipe

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“A creamy rich artichoke spread tops these warm crusty bites that folks just love," says Sherry Campbell of St. Amant, Louisiana. "You won't find a much quicker and more delicious appetizer or last-minute side!”
TOTAL TIME: Prep: 30 min. + cooling Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 15 min.
MAKES: 12 servings


  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup reduced-fat mayonnaise
  • 2 garlic cloves, minced
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 slice: 151 calories, 5g fat (2g saturated fat), 10mg cholesterol, 456mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 7g protein Diabetic Exchanges:1 starch, 1 fat


  1. Bake loaf according to package directions; cool. Cut bread in half lengthwise; place on an ungreased baking sheet.
  2. In a small bowl, combine the artichokes, bread crumbs, Parmesan cheese, mayonnaise and garlic; spread evenly over cut sides of bread. Sprinkle with mozzarella cheese.
  3. Bake at 350° for 15-20 minutes or until cheese is melted. Serve warm. Yield: 1 loaf (12 slices).
Originally published as Artichoke Bread in Light & Tasty February/March 2008, p17

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 3, 2011

"Fantastic! We used crusty French bread from the bakery to speed up the process. Great dish to bring to a party!"

Reviewed Nov. 30, 2010

"This was a huge hit with young and old alike! Will be making for every holiday here on out."

Reviewed Mar. 8, 2010

"My husband loves this recipe. It frequently gets requested"

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