Side Dish Recipes
Artichoke Bottoms with Cheese Soufflés
Ingredients
- 24 cooked artichoke bottoms (can use canned)
- 4 tablespoons butter
- 3/4 cup chicken stock
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 cup milk
- 1 1/3 cups grated Swiss cheese
- Salt and pepper
- 6 eggs, separated
Instructions
- Melt 4 tablespoons butter in a 9 x 13 inch pan.
- Add artichoke bottoms in a single layer and heat briefly.
- Add stock and simmer one minute. Set aside.
- Melt remaining butter in a saucepan and whisk in flour. Cook for one minute and slowly whisk in milk. Whisk until smooth.
- Stir in cheese, egg yolks, salt and pepper.
- Beat in egg whites until they hold soft peaks. Fold them into the cheese mixture and pile onto artichoke bottoms.
- Bake at 350 degrees F for about 20 minutes or until puffed and golden.
- Serve immediately.
Attribution
Posted by kccaid at Recipe Goldmine May 4, 2001.