Ingredients (serve 6):

  • 10 oz frozen artichokes, microwaved according to package instructions, roughly chopped
  • 1 large tomato, chopped
  • 1 large shallot, chopped
  • 1 cup fresh parsley leaves, stems removed, roughly chopped
  • 1 cup fresh mint leaves, stems removed, roughly chopped
  • 1¼ cup good crumbled feta cheese
  • ½ cup ground Parmesan cheese
  • 6 slices fresh toast, cut into ½-inch pieces
  • 1 cup milk
  • ¾ cup heavy cream
  • 6 eggs
  • ½ tsp baking powder
  • ¼ tsp ground nutmeg
  • 1 tsp hot paprika
  • salt and pepper to taste


  1. Preheat oven to 375 degree F.
  2. Prepare artichokes, chopped tomato, chopped shallot, parsley, mint leaves, feta and ground Parmesan. Set aside.
  3. Take six slices of fresh toast and cut them each into ½-inch pieces. Place in a large bowl and set aside.
  4. In a separate bowl, whisk together milk, heavy cream, eggs, baking powder, nutmeg, hot paprika, salt and pepper.
  5. Pour milk-egg mixture into the bread bowl. Now mix in the vegetables, herbs and cheese prepared earlier.
  6. When all the ingredients are well-combined, transfer in a lightly oiled cast-iron skillet or oven-safe baking dish.
  7. Bake in 375 degree F-heated oven for 35 minutes or until cooked through. Enjoy