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
  2. 4 large (or 6 medium)
  3. artichokes
  4. 1 c. milk
  5. 2 Tbsp. butter
  6. 2 Tbsp. flour
  7. 3 eggs, separated
  8. 1/4 c. Gruyere cheese
  9. salt and fresh ground pepper
  10. pinch of cayenne pepper
  11. pinch of nutmeg
  12. pinch of cream of tartar
  13. Generously oil large baking dish. After cooking arti-
  14. chokes, trim prickly points from leaves. Gently spread leaves
  15. and remove chokes (thistly portion) from center with spoon.
  16. Place artichokes in dish.
  17. Heat milk just until warm. Melt butter in small sauce-
  18. pan. Stir in flour and cook without browning, 2 to 3 minutes.
  19. Remove from heat and stir in warm milk. Return to heat and
  20. bring to full boil, stirring constantly. Reduce heat and
  21. simmer 2 minutes. Remove from heat and beat in egg yolks one
  22. at a time. Add cheese and blend well. Season to taste with
  23. salt, pepper, cayenne and nutmeg. Allow to cool.
  24. Preheat oven to 350 degrees. Beat egg whites until foamy. Add
  25. pinch of salt and cream of tartar and continue beating until
  26. stiff peaks form. Stir 1/4 of whites into sauce to loosen.
  27. Fold in remaining whites. Fill artichokes with souffle and
  28. bake until filling is golden brown and slightly puffed, about
  29. 20 minutes. Dip leaves into souffle before biting into them
  30. and then finish last of the souffle with the artichoke heart.
  31. Enjoy with thinly sliced cold meats, crusty bread, assorted
  32. cheeses and fruits.