Artichoke Souffle

When I first met my husband, he had never had an artichoke. He told me he would not eat anything with the word “choke” in it. True story. I have since brought him over to the wonderful world of artichokes.

My Mom usually makes this dish at Easter. She will make an artichoke one for me, and one with asparagus for my sister. I am not a huge asparagus fan, but I LOVE artichokes. In fact I have an amazing recipe for stuffed artichokes I’ll have to share someday and a funny story to go with it. That is for another day.

I doctored up this recipe a little from my Mom’s original recipe. I decided to get a little more air into the souffle by separating the eggs and beating the egg whites, which is more like a traditional souffle. My Mom usually skips that step and combines everything together. One less step and it is amazingly delicious that way too!

It’s best to use a tallish baking dish to get the max height from this beauty. You really don’t have to worry about this “falling.” It  just looks poofy and the eggs really make it fluffy. Dividing the mixture into individual ramekins would also be pretty (just watch your cooking time). I know this one isn’t traditional, but hey, since when is that a bad thing?

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Artichoke Souffle

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon parsley finely chopped
• 2 cloves fresh garlic finely chopped
• 1/4 cup Parmesan cheese
• 1 10 oz package frozen artichoke hearts quartered
• 6 eggs
• butter for greasing the baking dish

Instructions

• Preheat oven to 350 degrees
• In a saute pan over medium low heat add the olive oil, garlic and parsley. Saute for a minute or so. Add the artichokes and cook over medium heat until the artichoke are pretty much cooked through. Set aside.
  
• While the artichoke are cooking, separeate 6 eggs. Put the whites in one bowl and the yolks in another. Set the egg whites aside. Add the Parmesan cheese to the bowl with the egg yolks. Add salt and pepper. Mix together with a fork.
  
• Next, with a hand mixer, beat the egg whites until soft peaks form. Add a pinch of salt.
  
• Gently fold the egg whites into the bowl with the cheese and eggs.
  
• Add the artichoke into the bottom of a very lightly buttered baking dish with tallish sides.
  
• Pour the egg mixture over the artichokes and gently move the artichoke around so the eggs get to the bottom of the dish.
  
• Bake for 20-25 minutes. It is cooked through when inserting a tooth pick, it comes out clean.
  
• Serve.