Ingredients Jump to Instructions ↓

  1. 1 Loaf sourdough bread or Black olive bread - (16 to 20 oz) - crusts removed, if thick

  2. 3 Marinated artichoke hearts - (6 1/2 oz ea) - drained, and 3 tablespoons 45ml Artichoke marinade reserved

  3. 2 teaspoons 10ml Minced fresh thyme or tarragon

  4. 1 tspn dried thyme or tarragon

  5. 3 Plump garlic cloves - roasted in a dry

  6. Skillet until soft and smashed

  7. 3/4 lb 340g / 11oz Creamy fresh goat cheese - crumbled

  8. 3/4 cup 109g / 3.8oz Freshly-grated Parmesan cheese

  9. 8 cups 1584g / 55oz Eggs (large)

  10. 2 1/2 cups 592ml Half-and-half or milk

  11. 1 teaspoon 5ml Salt

  12. 3/4 teaspoon 3.8ml Freshly-milled black pepper

  13. 3 tablespoons 45ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. Oil or butter a deep 9- to 10-inch baking dish. Slice the bread into approximately 1-inch cubes. Transfer the bread to a baking sheet and toast for about 20 minutes, stirring once or twice, until golden brown and lightly crisp.

  2. Slice the artichoke hearts about 1/3-inch thick. Mix them with the thyme and garlic in a small bowl. Arrange 2 or 3 equal alternating layers of the bread, cheeses, and artichoke hearts in the baking dish.

  3. Whisk the eggs with the half-and-half, salt, pepper, and reserved artichoke marinade. Pour the custard over the bread mixture. Drizzle the olive oil over the surface. Cover and refrigerate the strata for at least 2 hours and up to overnight.

  4. Remove the strata from the refrigerator 20 to 30 minutes before you plan to bake it. Preheat the oven to 350 degrees. Bake the strata for 50 to 55 minutes, until puffed, golden brown, and lightly set in the center. Serve hot.


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