|Milk||1 Cup (16 tbs)|
|All purpose flour||6 Tablespoon|
|Artichoke||1⁄2 Pound (preferably freshly poached, but can be frozen or packed in water)|
|Cayenne pepper||1⁄4 Teaspoon|
Bring milk and butter to a boil.
Pour in the flour and stir vigorously until mixture leaves the sides of the pan.
Take pan off the heat.
Beat in the egg yolks, one at a time, blending them well.
Add the chopped artichoke hearts, cayenne pepper, nutmeg, and salt.
Preheat oven to 375 degrees.
Place foil-encased artichoke shells in oven for 3 or 4 minutes to heat through.
While they are warming up, beat egg whites just until stiff.
Mix one-third of the whites into the souffle base, then gently fold in the remaining two-thirds egg whites.
Fill hot artichoke shells four-fifths the way up with the souffle mixture.
Place filled artichokes on a baking sheet in lower third of the oven.
Bake 40 to 50 minutes, until the souffles rise and brown nicely on top.