Artichoke Bread Recipe

4.5 4 6
Artichoke Bread Recipe
Artichoke Bread Recipe photo by Taste of Home
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Artichoke Bread Recipe

Read Reviews
4.5 4 6
Publisher Photo
A creamy rich artichoke spread tops these warm crusty bites that folks just love. You won't find a much quicker and more delicious appetizer or last-minute side. — Sherry Campbell, St. Amant, Louisiana.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 15 min.

Ingredients

  • 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

Directions

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).
Originally published as Artichoke Bread in Light & Tasty February/March 2008, p17

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 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).
Originally published as Artichoke Bread in Light & Tasty February/March 2008, p17

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Reviews forArtichoke Bread

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caglaser User ID: 3870171 272259
Reviewed Aug. 26, 2017

"This was excellent!"

MY REVIEW
TiffanyToo User ID: 5861337 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!"

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maupinsgirl User ID: 4695741 155186
Reviewed Nov. 30, 2010

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

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Rebecca92124 User ID: 2024285 156773
Reviewed Mar. 8, 2010

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

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