The upcycling of agro-industrial by-products into value-added foods represents a promising strategy to promote more sustainable food systems. This study evaluated the feasibility of using artichoke bract powder (AP), an underutilized processing by-product, as an ingredient in corn-based extruded snacks. Five formulations containing 0, 2.5, 5.0, 7.5 and 10% AP were produced by extrusion at temperatures up to 175 °C and comprehensively characterized in terms of physicochemical, structural, textural, volatile, and sensory properties. AP incorporation maintained low moisture content and water activity, supporting the physicochemical and microbiological stability of the extruded snacks. It also significantly modified the volatile profile, promoting a transition from aldehyde- and ketone-dominated profiles at low inclusion levels (2.5–5.0% AP) to pyrazine- and terpenoid-rich profiles at higher concentrations (7.5–10% AP), demonstrating that artichoke powder acts as an active precursor of volatile compounds during extrusion. Increasing AP concentration produced perceptible colour changes and altered textural properties, whereas moderate incorporation levels (5.0–7.5% AP) provided the best balance between expansion, crispness, and structural integrity. Consumer acceptance was mainly driven by appearance and flavour, while providing information about the upcycled origin of the product significantly increased overall liking and purchase intention for snacks containing 2.5–5.0% AP. Multiple Factor Analysis integrated instrumental, volatile, and sensory data, demonstrating that formulation-dependent changes in colour, texture, and volatile composition jointly explained consumer perception and identified the 5.0-7.5% AP formulations as the best compromise between technological performance and consumer acceptance.
