Artichoke Strata
I make Artichoke Strata in the fall as a vegetarian main dish. In the winter, it makes a great holiday side dish
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 40 min
Servings
12 servings
Ingredients
- 1 tablespoonextra-virgin olive oil
- 1 cupfinely chopped shallot
- 4 clovesgarlic (minced)
- 2 10- ounce packages frozen artichoke hearts (do not thaw)
- 1 teaspoonherbes de Provence
- 8 large eggs
- 3 1/2 cupsmilk
- 1 teaspoonKosher salt
- 1 teaspoonfreshly ground black pepper
- 1 cupgrated Parmigiano Reggiano cheese
- 1 1- pound loaf crusty white sourdough bread (cut into 1-inch cubes, about 10 cups)
- 6 ouncesgoat cheese (1 1/2 cups)
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat the oil in a large skillet or Dutch oven over medium heat. Add the shallot and cook for . Stir in the garlic and artichoke hearts. Cook for , stirring occasionally, until the hearts start to brown; stir in the herbes de Provence in the last minute. Remove from the heat; cool for at least .
- 2
Whisk the eggs in a large bowl. Whisk in the milk, salt, pepper, and Parmigiano Reggiano. Stir in the bread/artichoke mixture. Let stand for —Preheat oven to 375ºF. Coat a 9X13-inch baking dish with cooking spray.
- 3
Spoon half of the bread mixture into the prepared dish. Sprinkle with half of the goat cheese. Top with the remaining bread mixture; top that with the remaining goat cheese.
- 4
Bake for until the top is browned and the strata puffs in the center. Cool for ten minutes before serving.