Vince’s artichoke bread

This is another family recipe from The Flesh in My Life which outlines the love of family and some of the wonderful recipes which have shaped my life. Visit my shop at Mondos Butchers at 824 Beaufort Street, Inglewood. Call first on 9371 6350 as I am happy to personally sign a copy for you.

This bread is wonderful with artichoke broth or served with olives and cheese.


  • 3 eggs
  • 150 g plain flour
  • 7 g dry yeast
  • 60 ml olive oil
  • 100 ml warm milk
  • 80 g Spanish manchego cheese, grated
  • 200 g artichoke hearts in oil, drained and blotted
  • 50 g leg ham, finely diced
  • WA lake salt
  • freshly ground black pepper


  1. Combine the flour, yeast, and warm milk in a bowl, the set aside in a warm place for 15 minutes.
  2. Add eggs and cheese, mixing them in, then slowly pour in the oil and warm milk until everything is well blended.
  3. Add artichokes and ham, and mix well.
  4. Pour into a prepared greased loaf tin and bake at 180°C for about 45 minutes.
  5. Cool and slice. The bread is great as an accompaniment to any soup or antipasto platter.