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

• 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

• 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

• 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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