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Souffle Stuffed Artichokes


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

4 large (or 6 medium)
artichokes
1 c. milk
2 Tbsp. butter
2 Tbsp. flour
3 eggs, separated
1/4 c. Gruyere cheese
salt and fresh ground pepper
pinch of cayenne pepper
pinch of nutmeg
pinch of cream of tartar


SOUFFLE STUFFED ARTICHOKES


4 large (or 6 medium)


artichokes


1 c. milk


2 Tbsp. butter


2 Tbsp. flour


3 eggs, separated


1/4 c. Gruyere cheese


salt and fresh ground pepper


pinch of cayenne pepper


pinch of nutmeg


pinch of cream of tartar


Generously oil large baking dish. After cooking arti-


chokes, trim prickly points from leaves. Gently spread leaves


and remove chokes (thistly portion) from center with spoon.


Place artichokes in dish.


Heat milk just until warm. Melt butter in small sauce-


pan. Stir in flour and cook without browning, 2 to 3 minutes.


Remove from heat and stir in warm milk. Return to heat and


bring to full boil, stirring constantly. Reduce heat and


simmer 2 minutes. Remove from heat and beat in egg yolks one


at a time. Add cheese and blend well. Season to taste with


salt, pepper, cayenne and nutmeg. Allow to cool.


Preheat oven to 350 degrees. Beat egg whites until foamy. Add


pinch of salt and cream of tartar and continue beating until


stiff peaks form. Stir 1/4 of whites into sauce to loosen.


Fold in remaining whites. Fill artichokes with souffle and


bake until filling is golden brown and slightly puffed, about


20 minutes. Dip leaves into souffle before biting into them


and then finish last of the souffle with the artichoke heart.


Enjoy with thinly sliced cold meats, crusty bread, assorted


cheeses and fruits.


Pairs Well With


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