Souffle Stuffed Artichokes
Why I Love This Recipe
Ingredients You'll Need
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
Directions
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.
