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Artichoke Bread

 Artichoke Bread
“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!”
12 ServingsPrep: 30 min. + cooling Bake: 15 min.


  • 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


  • Bake loaf according to package directions; cool. Cut bread in half
  • lengthwise; place on an ungreased baking sheet.
  • 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.
  • Bake at 350° for 15-20 minutes or until cheese is melted. Serve
  • warm. Yield: 1 loaf (12 slices).
Nutritional Facts: 1 slice equals 151 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 456 mg sodium, 18 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Artichoke Bread (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.