Artichoke Strata
American

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

herbes de Provencesourdough

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)

Instructions

  1. 1

    Heat the oil in a large skillet or Dutch oven over medium heat. Add the shallot and cook for 2 minutes. Stir in the garlic and artichoke hearts. Cook for 8 minutes, 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 10 minutes.

  2. 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 15 minutes—Preheat oven to 375ºF. Coat a 9X13-inch baking dish with cooking spray.

  3. 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. 4

    Bake for 50 minutes until the top is browned and the strata puffs in the center. Cool for ten minutes before serving.

Nutrition (per serving)

411

Calories

22g

Protein

52g

Carbs

13g

Fat

4g

Fiber

855mg

Sodium