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KTVB Kitchen: How to cook Chef Lou's Stuffed Artichoke Rolls

Chef Lou's recipe is perfect for a satisfying appetizer or side dish at any party or gathering.


Quartered artichoke hearts, chopped, 1 cup

Round bread rolls, 4

Melted butter, as needed

Thinly sliced tomatoes, 4

Red onions, minced, ¼  cup

Blue cheese, 4 tablespoons

Mozzarella cheese, ½ cup

Eggs, 2                                                        

Milk, 3 tablespoons

Salt & pepper, to taste

Parsley, chopped fresh, 2 teaspoons


Cut the top off around dinner roll. Scoop out bread on the inside, and, with your fingers, press walls of roll in until there is a large cavity. 

Generously butter inside cavity of the roll. Alternately layer artichokes, tomatoes, onions, blue cheese, and mozzarella cheese until the cavity is full. 

Repeat process with other rolls. 

In a separate bowl, mix together egg, milk, salt, and pepper. Pour milk mixture evenly into rolls. Bake in a preheated 350-degree oven for 10 minutes until cheese is bubbly. 

Garnish with chopped parsley. Serve warm.

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