Artichoke Strata


  • 2 loaves French batard (or other white bread) torn into pieces
  • 9 eggs
  • 2 1/2 cups whole milk
  • 3 cups shredded mozzarella
  • 1 cup grated Parmesan Reggiano
  • 2 large shallots, peeled and chopped
  • 1 can of artichoke hearts, drained and chopped
  • 3/4c fresh herb blend, thyme, oregano and rosemary plucked and chopped
  • 1 stick of butter
  • 2 tsp salt


Preheat oven to 350 degrees. Butter a 9×13 baking pan. In a medium bowl, whisk together eggs and milk. Layer half the bread pieces in the bottom of the baking pan and pour half of the egg mixture over bread. Top with 1/4 cup Parmesan, set aside to let bread absorb egg mixture. Meanwhile, in a large skillet over medium heat, melt the remaining butter. Add the shallots, sauté until tender stirring occasionally; about 5-7 minutes. Add artichoke hearts and herbs to skillet, sprinkle with salt. Stir well to combine flavors and pour vegetable mixture over bread in baking pan. Top with 1 cup mozzarella and remaining bread. Pour remaining egg mixture over bread and sprinkle with remaining mozzarella and parmesan. Tent with aluminum foil and bake for 45-50 minutes. Remove foil and let bake another 10 minutes or until custard is set up when pan is slightly shaken. Allow to cool at least 15 min. and serve warm, or refrigerate and reheat; may also be eaten at room temperature.