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Soufflé: Quick and Easy
SOUFFLÉ AU COEURS D'ARTICHAUTS
Artichoke (and ham) Soufflé

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From: Margarete Vischer

*Pronounced: sue flay / oh / kur / dar tee show

ingredients
  • 16 oz. artichoke hearts (if canned, rinse them in boiling water, then drain well)
  • 2 Tablespoons unsalted butter
  • 4 oz. Black Forest ham or Canadian bacon, chopped
For the base:
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 4 egg yolks
  • 5 egg whites
  • 1-1/4 cups milk, scalded
  • 4 oz. grated Gruyère
  • salt, freshly ground pepper, freshly ground nutmeg
preparation
  • Preheat oven to 350°F.

  • Butter a 6-cup soufflé dish with 1 tablespoon of the butter.

  • Cut the artichokes in half and fry them in 2 tablespoons of the butter until golden brown.

  • Place them on the bottom of the soufflé mold and sprinkle the ham over them.

  • Melt the butter and stir in the flour, cook about 2 minutes to remove the raw flour taste.

  • Add the 2-3 tablespoons of the milk and whisk to combine. Then slowly add the rest of the milk.

  • Remove from heat, allow to cool slightly then add the egg yolks one at a time, beating well after each addition.

  • Stir in the grated Gruyére.

  • Beat the egg whites until they are smooth and shiny, but not stiff.

  • Fold the beaten whites under very gently.

  • Pour into prepared dish, smooth top and make a crosshatch on top of the soufflé. Run your thumb around the edge to make a shallow indentation around the rim.

  • Put in oven and bake for 45 minutes.

  • Serve immediately.

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