Rating: 4.5 stars
27 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 7
  • 5 star values: 16

To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

Jeanne Kelley
Recipe by Cooking Light March 2011

Gallery

John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

total:
1 hr 39 mins
Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Preheat oven to 375°.

  • 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.

Nutrition Facts

286 calories; fat 10.7g; saturated fat 5.1g; mono fat 3.4g; poly fat 0.9g; protein 16.8g; carbohydrates 31.1g; fiber 2.7g; cholesterol 139mg; iron 2.5mg; sodium 561mg; calcium 272mg.
Advertisement
Advertisement