High-Fibre Breadsticks Fortified with Artichoke By-Product Extract and Inulin: Technological Quality, Phenolic Retention, and Consumer Acceptance

High-fibre wheat breadsticks were developed using an artichoke (Cynara cardunculus L.) by-product extract standardized to 5% chlorogenic acid, incorporated at 1.5%, 2.5%, and 3.5% (w/w, flour basis), together with 5% purified artichoke-derived inulin. A non-fortified formulation was used as the control. Technological, nutritional, textural, colour, sensory, phytochemical, and antioxidant properties were evaluated. Based on technological performance and preliminary sensory screening in 30 participants, the formulation containing 2.5% artichoke extract was selected as the most suitable compromise. Total dietary fibre increased from 4.08 g/100 g in the control to approximately 8.8 g/100 g in the fortified breadsticks, while the selected formulation contained 4.92 ± 0.21 g/100 g of fructans. UHPLC-DAD-HRMS/MS analysis confirmed the persistence of characteristic artichoke-derived caffeoylquinic acids and luteolin derivatives throughout processing. The selected breadsticks contained 83.30 ± 1.99 mg/100 g of total quantified phenolics, including 79.17 ± 2.07 mg/100 g of caffeoylquinic acid derivatives. After correction for the 30.48% baking mass loss, the overall retention of the eight quantified phenolic markers was 81.5%, with 81.8% retention of caffeoylquinic acid derivatives. The final product also showed measurable ABTS radical-scavenging activity and favorable sensory liking, receiving an overall score of 4.50 ± 0.51 from 50 consumers. These findings support the combined use of standardized phenolic and inulin fractions recovered from artichoke by-products for the development of nutritionally enhanced bakery products.