Artichoke Pissaladiere Foccacia

Swap out your Italian Bread at dinner parties with this leveled-up side or appetizer.

Recipe Information

Serves: 8
Prep Time: 5 Minutes
Cook Time: 40 Minutes


3-4 Ocean Mist Jumbo Artichokes, cooked

(See Video: How to Cook Artichokes for a variety of cooking methods)

3 large red Onions
¼ cup sugar
½ cup dry, red wine
1 (16 oz.) Italian bread shell or brown-and-serve focaccia
2 Tbsp. olive oil
Herbs de Provence, for garnish
kosher salt
1 cup shredded asiago cheese
½ cup chopped Kalamata olives


  1. Remove leaves and choke from the Artichokes. Cut Heart into thin slices.
  2. Place Onions, sugar and wine in heavy skillet. Cook on medium-low heat, stirring occasionally until the Onions are translucent and all liquid has evaporated; cool before using.
  3. Brush bread shell with oil (or halve focaccia horizontally and brush cut surfaces with oil); sprinkle with herbs and kosher salt. Top with caramelized red Onions, cheese, olives and Artichokes.
  4. Bake at 375°F for 25-30 minutes or until center is lightly toasted and edges are golden brown. Cool. Cut into 8 wedges and serve at room temperature.


See other great Artichoke recipes, chef videos, and more.

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