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Artichoke Bread Recipe

Artichoke Bread Recipe

“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. YIELD: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


  • 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).

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.

Reviews for Artichoke Bread

Sort By :
TiffanyToo 174271
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!"

maupinsgirl 155186
Reviewed Nov. 30, 2010

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

Rebecca92124 156773
Reviewed Mar. 8, 2010

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

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Wine Pairings

Light-Bodied White Wine

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