Souffle Stuffed Artichokes

Directions

SOUFFLE STUFFED ARTICHOKES

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4 large (or 6 medium)

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artichokes

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1 c. milk

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2 Tbsp. butter

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2 Tbsp. flour

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3 eggs, separated

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1/4 c. Gruyere cheese

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salt and fresh ground pepper

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pinch of cayenne pepper

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pinch of nutmeg

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pinch of cream of tartar

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Generously oil large baking dish. After cooking arti-

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chokes, trim prickly points from leaves. Gently spread leaves

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

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Place artichokes in dish.

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

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

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

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bring to full boil, stirring constantly. Reduce heat and

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

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

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

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

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pinch of salt and cream of tartar and continue beating until

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

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Fold in remaining whites. Fill artichokes with souffle and

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bake until filling is golden brown and slightly puffed, about

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20 minutes. Dip leaves into souffle before biting into them

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

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Enjoy with thinly sliced cold meats, crusty bread, assorted

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cheeses and fruits.

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