1 teaspoon olive oil
1/2 cup finely chopped shallots (about 1 large)
1 (10-ounce) package frozen artichoke hearts, thawed
2 garlic cloves, minced
1/2 teaspoon dried tarragon
1 3/4 cups milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 large eggs
1/3 cup Miceli's Fancy Shredded Parmesan Cheese
5 cups Italian bread, cut into 1-inch cubes
3/4 cup Miceli's Ricotta cheese
1/4 cup Miceli's Fancy Shredded Parmesan Cheese
Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in tarragon. Cool 10 minutes.
Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add parmesan cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
Preheat oven to 375Â°.
Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Mix in the ricotta cheese, and top with remaining bread mixture. Sprinkle remaining parmesan cheese over top. Bake at 375Â° for 50 minutes or until browned and bubbly.