An Artichoke Souffle

Perfect for summer, an artichoke souffle.

You may ask why is this scrumptious souffle on our site? Well we love artichokes and occasionally like to mix it up in posting subjects beyond just interior design.

If you like artichokes like we do, here’s a great recipe adapted from the cookbook A Kitchen in France:

4 canned artichoke hearts.  Original recipe uses fresh artichokes

4 Tbs. unsalted butter, plus more for the ramekins

¼ C flour, plus more for the ramekins

1 C whole milk

Sea salt and fresh ground pepper

¼ C grated Gruyere or Comte cheese

4 large eggs, separated

Preheat oven to 350 degrees.

Puree the artichoke hearts in a food processor 1 or 2 minutes until smooth

Melt butter in medium saucepan over medium heat.  Add flour and whisk until smooth.  Gradually add milk, whisking.  Season with salt and pepper and simmer, still whisking, until the sauce thickens.  Remove from heat, add the cheese and whisk until melted.  Transfer the béchamel sauce to a bowl and cool for 10 minutes.

Grease four 7-oz ramekins with butter and dust lightly with flour.  Tap out the excess flour.

Whisk egg yolks one by one into the béchamel sauce, then add the artichoke puree, mixing until smooth.

Whisk or beat the egg whites in a large bowl until foamy.  Add a pinch of salt and continue beating until stiff.  Fold gently into the artichoke mixture.  Fill the ramekins to ½ inch from the top and bake until risen and golden, 25-30 minutes.

Serve immediately

Here’s another one with spinach and artichoke from Spicy.Tasty.com, where the feature picture comes from — too beautiful not to post.

Both seem light and airy and perfect for a summer day.

If you want to extend your enjoyment of artichokes, try our Artichaut wallcovering in various colors and a souffle of different arrangements, easy to unpeel and stick, remove and reuse with no whipping or mess involved & lasts beyond a single meal or serving.