Recipe: Artichoke-Goat Cheese Strata

Artichoke-Goat Cheese Strata

one 1- to 1 1/4-pound loaf sourdough bread or black olive bread, crusts removed if thick
t hree 6- to 6 1/2-ounce jars marinated artichoke hearts, drained and 3 tablespoons of the marinade reserved
2 teaspoons minced fresh thyme or tarragon or 1 teaspoon dried
3 plump garlic cloves, roasted in a dry skillet until soft and smashed
3/4 pound creamy fresh goat cheese, crumbled
3/4 cup freshly grated Parmesan cheese
8 large eggs
2 1/2 cups half-and-half or milk
1 teaspoon salt
3/4 teaspoon freshly milled black pepper
3 tablespoons extra virgin olive oil

Serves 8 or more
Preheat the oven to 400 F. 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. 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. 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. Remove the strata from the refrigerator 20 to 30 minutes before you plan to bake it. Preheat the oven to 350 F. Bake the strata for 50 to 55 minutes, until puffed, golden brown, and lightly set in the center. Serve hot.