Goat Cheese and Artichoke Strata

Hot damn.  This week's cooking is off to a fantastic start.  If you like goat cheese and artichokes as much as I do, you will love this dish.  You could make this strata for a fancy brunch or a quiet dinner at home; it will be just as tasty at either event.  This is one of my new favorites and I will absolutely be making it again and again and again and...you get the idea.  Recipe from Cooking Light magazine (a good buy if you're looking for a food mag).  Makes six servings.

Ingredients:

• 1 Tsp. Light Olive Oil
• 1/2 Cup Chopped Green Onion
• 10 Oz. Canned Artichoke Hearts, Halved
• 2 Cloves Garlic, Minced
• 1/2 Tsp. Herbs de Provenance
• 4 Medium Eggs
• 1 3/4 Cup Non-Fat Milk
• 1/2 Cup Low-Fat, Shredded Parmesan
• 1 Tsp. Pepper
• 1/2 Tsp. Salt
• 1/2 Loaf of French Bread, Cut into 1" Cubes (About 5 Cups)
• 3 Oz. Goat Cheese
• Cooking Spray

Directions:

• Preheat oven to 375°.
• Heat large skillet over medium heat.
• Add olive oil and swirl to coat pan.
• Add green onion and cook for two minutes.
• Add garlic and artichoke hearts and cook for eight minutes or until artichokes start to brown.
• Stir in herbs de provenance and set aside; allow to cool for 10 minutes.
• Meanwhile, in large bowl whisk together milk, eggs, salt, and pepper.
• Fold in Parmesan and bread.
• Fold in cooled artichoke mixture and allow to sit for 20 minutes.
• Grease 9" baking dish.
• Spread 1/2 of mixture to bottom of dish.
• Crumble 1/2 of goat cheese over layer.
• Spoon remaining mixture over cheese.
• Top with remaining 1/2 of the goat cheese.
• Bake for 50 minutes or until browned and bubbly.