Mar 2011

Artichoke and Goat Cheese Strata

Artichoke and Goat Cheese Strata

Though I love reading Cooking Light from cover to cover each month, I rarely prepare any dishes from it because most recipes feature some form of animal protein. I’m not a vegetarian by any means (Lord, no!), but seeing as though I dine out quite a bit, refraining from eating big hunks of meat at home keeps me nice and balanced.

Recently, the magazine’s editors have taken note of mostly meatless folks like me. In fact, this month’s issue provided an entire section dedicated to comforting vegetarian casseroles. I loved how these entrees had oomph and interest without relying heavily on meat. This recipe for Artichoke and Goat Cheese Strata immediately jumped off the page because I adore eating breakfasty foods for dinner. Plus, The Astronomer really digs artichokes.

Stratas, which are close relatives of quiches and frittatas, earned their name from the interweaving layers of egg-soaked bread, vegetables, and cheese. This one is loaded with herbes de Provence-tinged artichokes, as well as rich and tangy crumbles of goat cheese. Topped with a bit of hot sauce and a squeeze of fresh lemon juice, this strata fit the bill for a filling, satisfying, and most importantly, meat-free meal.

  • 1 teaspoon olive oil
  • 1/2 cup finely chopped shallots (about 1 large)
  • 12-ounces 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
  • 5 slices country-style white bread, cut into 1-inch cubes (about 5 cups)
  • Cooking spray
  • 5 ounces crumbled goat cheese, divided

Artichoke and Goat Cheese Strata

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.

Artichoke and Goat Cheese Strata

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°.

Artichoke and Goat Cheese Strata

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.

Artichoke and Goat Cheese Strata

Bake at 375° for 50 minutes or until browned and bubbly. Garnish with parsley and serve with lemon wedges and hot sauce.

Makes 6 servings.

Recipe adapted from Cooking Light, March 2011. [For Printable Recipe Click Here]

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16 thoughts on “Artichoke and Goat Cheese Strata

  1. This looks great. I have friend close by who is raising chickens – so I am able to get fresh eggs. this recipe is going to the top of my to do list. thanks

  2. I love strata, too! We usually make it with any vegetables we have but have never tried artichokes. Thanks for sharing this!

  3. You know how I feel about my meatless meals! Three cheers for vegetable and goat cheese stratas! I am so all over this. 😀

  4. mmmm…this looks good. i love artichoke hearts in most things 🙂

    so did you peck the keyboard with one finger? hope you’re feeling better lady.

  5. I also made this from Cooking Light and I thought it was one of the most delicious dishes I’d ever tasted. Hubby agreed. 2-yr-old refused to try it (typical)

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