Artichoke and Goat Cheese Strata

  • crosscourt Posted: 02/27/11
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    I didn't have the same results as the other reviewers. Mine came out mushy and kind of bland. I was disappointed.

  • CMLucas Posted: 02/27/11
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    This dish was really good. It had a ton of flavor and the different flavors complimented each other very well. I couldn't find frozen artichoke hearts so I used canned. I used a roasted garlic country bread instead of just white. I didn't have herbes de Provence so I made my own without the lavender using a recipe online. Served with CL spinach salad with pepper jelly vinaigrette. Will definitely make again.

  • Jenbalsa Posted: 03/21/11
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    Was a great meal. I added more cheese and some chili flakes like one of the other reviewers and it turned out perfect. I can imagine you could add some more veggies like mushrooms or asparagus and it would add more depth / texture to the dish.

  • skirt53 Posted: 02/27/11
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    I liked the recipe except I think there could have been more spices for flavoring,like some nutmeg,or something. I would make again and use either more eggs, or less bread.I had already added 2 more garlic cloves than the recipe called for. And I might use two cans of artichokes instead of one.

  • CandiceJ99 Posted: 03/24/11
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    Nice for a brunch- but a little too breakfasty for a dinner. I doubled the artichokes, which helped!

  • kjok1212 Posted: 02/28/11
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    I added extra garlic and some white onion to the mixture along with extra artichokes. I used a loaf of pane italian bread, but think next time I would take the suggestion of another reviewer and use a bread with more flavor. This was a bit time consuming, but that wouldn't stop me from making it again.

  • atremag Posted: 03/09/11
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    This was very good. At first, I thought it was bland, but the leftovers were wonderful. I did not have herbes de provence, so I substituted dried basil, oregano, and tarragon. Next time, I might add a little more herbs. It wasn't mushy at all.

  • rosielucchesini Posted: 03/20/11
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    This was great. Made this for dinner last night and even my meat loving husband loved it. I think the portions are akin to serving 4 vs the 6 as stated in the magazine but perhaps thats just because we are big eaters. Good solid recipe and I'll put this casserole in the rotation.

  • NatalieC Posted: 02/26/11
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    This dish was phenomenal. It was so flavorful and filling. It's hard to believe that it's low in calories. This casserole will become a regular in our rotation.

  • Veggiecook11 Posted: 02/20/11
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    This was really fantastic. I didn't have herbes de provence, so I used dried basil and thyme instead. It was really flavorful and made a yummy dinner, but would also be great as a brunch dish.

  • preystar Posted: 03/14/11
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    As with all Cooking Light recipes, I doubled the spices and garlic. Also added about 1/4 cup chopped kalamata olives and some crushed red pepper. Very satisfying (but not heavy) make-ahead dinner or brunch. Great served with a spinach and tomato salad.

  • Mickeysue Posted: 03/19/11
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    I made this recipe last night as it was Friday and I was looking for a no-meat main course. A friend of mine came over who spares no criticism (on any subject, especially food!). We both loved it! It is also great re-heated the next day. I had it for breakfast and dinner tonight. The only changes I made were a little extra garlic, an artisan bread with roasted garlic, and extra goat cheese. A Charlie Sheen would say, "WINNING!"

  • timdebthomas Posted: 03/07/11
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    My husband and I did really enjoy this receipe. Now this is our first strata so we had nothing to compare it to?? But it was good. I did use canned artichokes instead of the frozen because the frozen was outrageously expensive and I did add quite a bit more herbs de provence then the recipe called for, but it is one of my favorite herb mixes :)

  • mottsapplesauce Posted: 03/06/11
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    Wow! This recipe was delicious. It is simple to prepare as well. When my husband heard what we were eating for dinner, he said, "So... there's no meat in it?" but he was the first to remark on how flavorful and gourmet-tasting it was. I did add some spinach in the middle and more goat cheese. Served with a salad and Emeril's balsamic vinaigrette dressing. Makes 4 "normal people" servings.

  • Nellie326 Posted: 03/11/11
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    I thought this recipe was amazing!! It takes a little bit longer than your average week night dinner, so I did prepare it through stage 2 ahead of time. Otherwise the only things I swaped out were frozen artichoke hearts (couldn't find them- I used an 8oz can), and a loaf of Ciabatta bread instead of Country White (I actually think this made the recipe better). Anyways, I'd definitely recommend trying this! I'm already playing around with the recipe in my head to come up with different veggie and herb combos.

  • tstecker Posted: 04/24/11
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    I made this for Easter brunch and it was a huge hit! I cheated a bit and used 3/4 cup half-half and 1 cup milk. I also used canned artichokes because that is what I had in the pantry. I will definitely make this again. Everyone loved it!

  • yentruoc Posted: 06/08/11
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    I haven't had much luck with CL recipes lately, but this one was a pleasant surprise. It was hearty and the herbes de provence really kept it from being too "one note". I would also punch up the amount of herbs in the future, but otherwise this one was good.

  • CheeGirl Posted: 06/24/11
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    This was an excellent dish.

  • foodieforpeace Posted: 07/16/11
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    We really enjoyed this recipe. Used leftover ciabatta which was sturdy, did not sog. Increased herbs (doubled) and sauteed sliced baby bellas with the artichokes. Served it with mixed Italian veggies. Nice light vegetarian dish. Can see a lot of variations down the road.

  • michellefries Posted: 07/15/11
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    I made this for brunch, served with muffins, fruit salad and ham. The flavors were good. It tasted best right out of the oven, leftovers were not as good. I used canned artichokes rather than frozen and queso cotija instead of parmigiano-reggiano cheese. made my own spice blend using ground sage, ground oregano, marjoram leaves and fresh basil. It seemed to need a bit stronger flavor, I may try adding red pepper flakes if I make it again.

  • CherylR1954 Posted: 12/04/11
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    I loved my testing of this recipe before using it for brunches, etc. I grabbed a loaf of whole-wheat bread, which didn't seem to be a problem. It was wonderful. Refrigerated leftovers were wonderful. I thought what the... and stuck a couple of servings in the freezer. The dish is actually freezable.An easy dinner for lacto-ova vegetarians, good brunch dish, can't say enough about it.

  • CathBills Posted: 04/11/13
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    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!

  • crusnock Posted: 04/17/12
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    Delicious, soft on the bottom layer and crispy on the top. Based on a number of reviews I made the following changes: used 2 cans of artichoke hearts instead of frozen (couldn't find them), used a rosemary artisan loaf in place of the country loaf, doubled the garlic and the herbs de provence, increased goat cheese to 4 oz, added 1 c shiitake mushrooms to artichokes, added 1/4 tsp red pepper flake to egg mixture, and added 2 oz of chopped fresh spinach between the two bread layers.

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