Linda Montgomery - Artichoke Frittata
Artichoke Frittata
Linda Montgomery
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La Belle Cuisine - More Breakfast Recipes

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Goat Cheese, Artichoke and Ham Strata

 

 

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 Artichokes Study
Artichokes Study
Mark, Mary
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Goat Cheese, Artichoke and Ham Strata

Bon Appetit the Christmas Season
Bon Appetit - The Christmas Season

Editors of Bon Appétit, 2000Condé Nast Publications

8 servings

2 cups whole milk
1/4 cup olive oil
8 cups 1-inch cubes sourdough bread, crusts trimmed
1 1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
12 ounces soft fresh goat cheese, crumbled
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbes de Provence
12 ounces smoked ham, chopped
Three 6 1/2-ounce jars marinated artichoke hearts, drained, halved
lengthwise (about 2 1/2 cups)
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan cheese

Preheat oven to 350 degrees F. Butter 13 x 9 x 2-inch baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes. Whisk cream and next 5 ingredients in another large bowl. Add goat cheese. Mix herbs in small bowl.
Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses and cream mixture. (Can be made 1 day ahead. Cover; chill.)
Bake uncovered until form in center and brown around edges, about 1 hour.
 

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