Used ciabbatta. Doubled the garlic and herbes de Provence. Added a grating of nutmeg and bit of parsley. Looking forward to a spring version -- fines herbes from the garden, local asparagus, handfuls of spinach, super fresh goat cheese. Endless possibilities. Rhubarb, orange zest, coriander seed, feta. Eggplant, red pepper, greek oregano, ricotta salata. And, it's nearly morel season . . . Thank you Cooking Light!
Artichoke and Goat Cheese Strata
Photo: John Autry; Styling: Mindi Shapiro Levine
More From Cooking Light
1 Hour, 39 Minutes
Amount per serving
- Calories: 286
- Fat: 10.7g
- Saturated fat: 5.1g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.9g
- Protein: 16.8g
- Carbohydrate: 31.1g
- Fiber: 2.7g
- Cholesterol: 139mg
- Iron: 2.5mg
- Sodium: 561mg
- Calcium: 272mg
- 1 teaspoon olive oil
- 1/2 cup finely chopped shallots (about 1 large)
- 1 (10-ounce) package frozen artichoke hearts, thawed
- 2 garlic cloves, minced
- 1/2 teaspoon dried herbes de Provence
- 1 3/4 cups 1% low-fat milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 large eggs
- 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
- 1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
- Cooking spray
- 3/4 cup (3 ounces) crumbled goat cheese, divided
- 1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
- 2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
- 3. Preheat oven to 375°.
- 4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.
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