Tinos Artichoke Bread Pudding

3.85 from 64 votes

This Greek island recipe, from the Cyclades, specifically Tinos, attests to the creative ways in which Greek cooking evolved, using both local and everyday ingredients to create delicious, regional specialties. This Greek recipe from the island of Tinos calls for artichokes, one of the island’s most prized local cultivations. I’ve adapted it for American cooks and call for frozen artichokes and pita rounds as the bread.

3.85 from 64 votes

Tinos Artichoke Bread Pudding

By Diane Kochilas

Prep Time 10

Cook Time 1

Servings

Aegean Islands, Main Courses, Recipes, Season #3, Vegetarian

Prep Time 10

Cook Time 1

Servings

Aegean Islands, Main Courses, Recipes, Season #3, Vegetarian

Ingredients

1/2 teaspoon freshly grated nutmeg
16 large fresh or thawed frozen artichoke hearts
3 tablespoons butter plus extra for buttering the pan
1/4 cup (60 ml) extra-virgin Greek olive oil
2 large red onions very finely chopped
3 garlic cloves minced
3 - 4 rounds of pita bread torn into 1- to 2-inch pieces and lightly toasted under the broiler, to crisp (not to burn)
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper
Grated zest of 1 lemon
1 1/2 cups (150 g) grated graviera or other mild, yellow sheep's-milk cheese
3 large eggs whisked with 2 ½ cups of milk

Instructions

Bring a medium pot of salted water to a rolling boil. Add the artichoke hearts and blanch for 3 to 4 minutes, until soft. Remove with a slotted spoon and set aside . When cool enough to handle, coarsely chop the artichokes.
In a heavy medium skillet, heat the remaining 3 tablespoons butter with the olive oil over medium heat. Add the onion and cook until wilted and lightly colored, about 12 minutes. Stir in the garlic and cook all together, stirring, for about 1 minute.
Preheat the oven to 400°F (200°C). Butter a 9x13 inch (23x32 cm) baking dish.
In a large mixing bowl, toss together the bread, artichokes, onions, garlic, herbs, salt, pepper, lemon zest and ⅔ of the cheese. Whisk the eggs and milk together and pour over the mixture, tossing to dampen everywhere. Pour the mixture into the prepared baking dish and sprinkle with remaining cheese.
Bake until set and golden, about 40 minutes. Remove from the oven, let cool
slightly, and serve.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Watch my YouTube video of this recipe HERE.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Tinos Artichoke Bread Pudding