• Prep Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings


  • 1 pound white bread
  • 1 tablespoon butter
  • 1 tablespoon Alessi Extra Virgin Olive Oil
  • 8 ounces sliced mushrooms
  • 1 cup celery, finely chopped
  • 1 onion, finely chopped
  • 2 teaspoons Alessi Garlic PureeAdd
  • 1 12oz jar Vigo Quartered Marinated Artichoke Hearts, drained and chopped
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 egg
  • 2 cups chicken broth
  • 1/2 cup Parmesan cheese, grated


Preheat oven to 350. Cut bread into 1” cubes and place in two shallow baking dishes. Bake until toasted and lightly brown, about 12-15 minutes.

Melt butter in a large skillet over medium heat and add olive oil. Sauté mushrooms, celery, and onion until tender. Add garlic and artichokes and cook an additional 2-3 minutes. Season with salt, pepper, oregano and parsley.

In a small bowl, whisk together egg and chicken broth. In a large bowl, combine sautéed vegetables and bread cubes then add Parmesan. Pour egg mixture over bread and vegetables and mix well. Transfer to a large baking dish. Bake for 30 minutes then remove foil and bake an additional 10-15 minutes.