I just loooove artichokes and soufflé so I came up with this recipe. - the serial cook —the serial cook
Test Kitchen Notes
As a novice soufflé-er, I was simply afraid I was going to blow this one, big time. But the serial cook is careful to slowly, methodically walk any cook through this formula for airy, flavorful mouthfuls of artichoke essence that end with a cheesy finish. Sautéing the artichokes with garlic and olive gives them a necessary boost so their flavor still holds its own once defused by the egg whites. As a possible short cut, I wonder if frozen artichokes could be used when pinched by either time or seasonality. - cheese 1227 —The Editors
Cut the stemsof the artichokes. Cut brown end, peel fibrous outer layer to reach tender green of stem, cut into small pieces and put in the bowl with the lemon juice. Cut off the top leafy part and bend back the remaining leaves so that they snap off at the bottom until you reach the softer leaves and the hairy "choke" in the centre. Pull the soft leaves off take out the choke off the base. Trim any remaining bits of leaf off. Cut the artichoke hearts in small pieces and add to the bowl.
Heat a pan with the olive oil and the garlic and add the pieces of artichoke.
Cook over low heat for 20 minutes to 30 minutes and stir once in a while.
Let the mix cool down and make a purée with the first 2 tablespoons of 35% cream (If find it’s easier with the blender).
Warm the milk
In a pan, melt the butter over low heat. Add the flour and whisk until the mix is bubbly (about 1 minute).
Take the pan off the heat and let the mix slightly cool down then add the milk, stirring constantly.
Put the pan back on the heat and continue stirring until it’s creamy. Season with salt, pepper and ground nutmeg.
When the Béchamel is tepid, add the 4 egg yolks one by one and stir vigorously. Put back on low heat and stir for 1 or 2 minutes until it thickens.
Take out of the heat and add the artichoke purée, the grated emmental and stir. Add the remaining 2 tablespoons of 35% cream. Season generously to compensate for the insipidity of the egg whites.
Preheat the oven at 350 and butter the soufflé dish.
Beat the egg whites in a large bowl until stiff but not dry. Fold some of the egg whites into the lightly warm béchamel mix to lighten it, then gently but thoroughly fold the sauce into the remaining egg whites.
Carefully pour the mixture into the soufflé dish, smooth the top of the mixture with a spatula. Run a knife blade between the mixture and the edge of the dish.
Cook for 25 to 30 minutes, until it’s inflated and firm in the center. Do not open the oven before the soufflé is done!!!
Enjoy with a Bonny Doon, Cigare Blanc.