Over the winter holidays I traditionally host a small luncheon. This year, having published The Painted Artichoke I decided to be crea’tif with artichokes!
I found a vintage Christopher Radko artichoke Christmas ornament, incorporated artichokes into my holiday decor, and included artichokes into my menu for the luncheon.
I grew up enjoying artichokes. We dipped them into browned garlic butter, or mayonnaise. (I don’t know if I could dip into the mayonnaise today!)
I know people that were not familiar with artichokes until a much later age.
Bottom line, I love artichokes. I add them to salads, dips, omelets…
So, for the luncheon I decided to make:
Spinach and Artichoke Strata.
(I modified this recipe from Pinterest)
1 - loaf of French bread, broken into chunks (I used homemade French bread)
1 - 10 oz bag fresh spinach, wilted
1 - 15 oz jar quartered artichoke hearts, drained
1 medium onion, diced
3 - cloves fresh garlic, minced
2 - cups Gruyere, shredded
1 - cup Parmesan cheese shredded
9 large eggs
2 - cups half & half
Salt and pepper to taste
Drizzle olive oil in a large skillet and add the onion. Mince garlic in food processor util finely minced,
add to pan until slightly fragrant, add the fresh spinach, heat until wilted.
Remove from heat and add to a large bowl.
Add artichokes, bread and cheeses and toss to coat.
Pour the bread mixture into a greased 9 x 13 baking dish.
In a large bowl, whisk the eggs, half & half and salt and pepper.
Cover with foil and refrigerate overnight.
To bake; preheat oven to 350 degrees, bake for 30 minutes covered.
Remove foil and bake for another 45 - 50 minutes or until bubbly and warmed through.
** Due to time limitations, I prepared strata 48 hours in advance,
refrigerated, adding about 1/4 cup additional half & half, and
additional cheeses on the day of the luncheon.
I must tell you; this is delicious! Several friends asked for this recipe - Enjoy!
