Lots of thanks to Maggie for starting us off!
Some people say that artichokes are too much work to prepare and eat and then not worth all the effort.
I don’t care if I actually had to go scavenging for wild artichokes in a dark and woolly wilderness with a artichoke seeking warthog guide. There is no challenge too great when artichoke is the reward.
Needless to say, I was down for this recipe.
Goat cheese? Hullo? Do you even know me? (Ok, probably, you don’t know me. Here’s a tip. Maggie loves goat cheese. Almost as much as artichokes.)
I don’t really know what a “strata” implies, but who cares.
So, without further ado….
Artichoke and Goat Cheese Strata from March’s Cooking Light
Prep Work: Pretty minimal. Mincing up shallots, cutting up bread, and crushing the garlic were the most work-y bits. Also, make sure to **defrost your artichokes, otherwsise you end up having to futz around defrosting them in the microwave.**
Overall Time: Long. Cooks for 50 minutes, so is definitely not ideal for a weeknight quickie.
Difficulty: Totally easy.
Yum Factor: It was very good. I would make again.
Serving Size: Since this said it would make 6 servings, but a serving was 286 calories, we made it 4 servings instead, which made for a completely satisfying meal.
Leftover Factor: Microwaving it for lunch the left day did not retain the slight crunchiness of the bread bits on top that had gotten toasted in the oven. So it was missing that aspect, but otherwise still good.
- 1 teaspoon olive oil
- 1/2 cup finely chopped shallots (about 1 large)
- 16 ounces* of frozen artichoke hearts, thawed, and coursely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried herbs you have, like fennel seed, savory, and thyme (or herbes de provence if you roll that way)
- 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
- about 5 cups of cubed bread loaf. I used a hearty whole wheat. 5 cups was about half of the loaf.
- Cooking spray
- 3/4 cup (3 ounces) crumbled goat cheese, divided
What to do with all those ingredients:
Heat oven to 375° and lightly spray an 8 x 8 inch ceramic/glass baking dish with cooking spray.
1. Saute your minced shallots in a large frying pan over medium heat with your olive oil.
After about 2 minutes, when the shallots are getting a bit translucent, dump in the artichokes and garlic and stir those around a bit for another 8 minutes. Take the pan off the heat and mix in your herbs.
2. Whisk up your milk, eggs, salt and pepper in a large bowl. Add in the parmigiano and the bread, and mix carefully so as to maintain your bread cubes.
Then, mix in the artichoke and shallots into the large bowl with the bread mixture.
3. Put about half of the mixture into an 8 x 8 inch ceramic or glass baking dish. Then layer in half of your goat, then the rest of the bread and artichoke stuff and then the rest of your goat cheese.
4. Stick the dish in your 375° oven. Go watch America’s Next Top Model.
Come back 50 minutes later. There should be some toasty, crusty bits on the top.
Serve up into 4 servings (roughly 430 calories.)