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Cheesy Artichoke Bread with Aunt Mary Ann’s Sunday Marinara

Serves: 12



1 loaf French baguette

2 15 oz cans artichoke hearts, drained and chopped

1 cup mayonnaise

1 ¼ cup grated Parmesan cheese, divided

2-3 cloves garlic, pressed or chopped

1 cup roasted red peppers, sliced in short strips

3 cups shredded mozzarella cheese

1 ½ cups shredded asiago cheese

1 cup La Famiglia DelGrosso Aunt Mary Ann’s Sunday Marinara Sauce

Try different cheeses such as cheddar, fontina, or provolone. Use a variety of toppings such as sun-dried tomatoes, olives, or mushrooms. This mixture can also be placed in a sweet pepper or jalapeño and roasted for a great stuffed pepper appetizer.


  • Pre-heat oven to 425 degrees.
  • Slice French baguette in half lengthwise and lay on a baking sheet, face up.
  • In a bowl, combine artichoke hearts, mayonnaise, 1 cup of Parmesan cheese, and garlic. Stir until well-blended.
  • Spread artichoke mixture on both halves of bread and top with roasted red pepper strips.
  • Sprinkle with remaining Parmesan cheese, then top with mozzarella and asiago cheeses.
  • Bake at 425 degrees for 13-15 minutes until cheese is melted and starts to brown.
  • Heat sauce in small pan on medium-low.
  • Slice bread into small pieces and serve with sauce for dipping.
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