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Stunning plated serving of Artichoke & Fennel Strata, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Artichoke & Fennel Strata

This Artichoke & Fennel Strata marries buttery brioche with savory Italian sausage, tender fennel, and briny artichoke hearts, all enrobed in a rich Gruyere and Parmigiano custard, baking into a magnificently puffed, golden, and deeply satisfying morning centerpiece.
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Prep Time 40 minutes
Cook Time 1 hour
Wait Time (Chilling) 2 hours
Total Time 3 hours 40 minutes
Servings: 6 servings
Course: Breakfast, Main Course
Ingredients Method

Ingredients
  

The Aromatic Sauté
  • 1 tablespoon olive oil
  • 8 ounces mild Italian sausage (if you buy these in links, remove the casings)
  • 1 small fennel bulb, tops trimmed, cored, and chopped, about ¾ cup
The Strata
  • 1 (16-ounce) loaf brioche bread, cut into 1-inch cubes
  • 1 (14-ounce) can marinated artichoke hearts, drained, squeezed dry and chopped
The Custard Liquid
  • 8 eggs, beaten
  • 2 cups milk
The Cheeses, Herbs & Seasoning
  • 4 ounces Gruyere cheese, grated, about 1 cup
  • 2 ounces Parmigiano Reggiano cheese, grated, about ½ cup
  • 4 to 5 green onions, thinly sliced, about ½ cup
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon herbes de Provence
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper

Method
 

Brown the Sausage & Fennel
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Add the sausage and fennel. Cook until the sausage is browned and crumbly and the fennel is soft and fragrant, about 5 minutes. Remove the skillet from the heat.
Layer the Strata
  1. Place half of the bread cubes into a large baking dish that has been coated with vegetable oil spray.
  2. Cover the bread with sausage and fennel.
  3. Top with artichokes.
  4. Place the remaining bread cubes over the top.
Pour the Custard & Soak
  1. Whisk together the eggs and milk in a large bowl.
  2. Stir in the cheeses, green onion, mustard, parsley and herbes de Provence. Season with salt and pepper.
  3. Pour this custard over the bread cubes. Push down the top bread cubes into the liquid so that all the ingredients are completely submerged.
  4. Cover the baking dish with plastic wrap and chill for at least 2 hours or as much as overnight. This will allow the bread to absorb all the liquid and the flavors to merge together.
Bake the Strata
  1. When you are ready to serve, preheat the oven to 350°. Take the strata from the fridge and remove the plastic wrap.
  2. Cover the strata with aluminum foil. Bake until the strata begins to set around the edges, about 20 minutes.
  3. Remove the foil and continue baking until the strata is puffy and golden, about 20 to 30 minutes more.
  4. Let the strata rest for 10 minutes before serving.