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Artichoke Shallot Souffle

Diet.Chef's picture
  Finely chopped shallots/Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 6 Tablespoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Skim milk 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Egg yolks 6
  Canned artichoke hearts 14 Ounce, drained and chopped (1 Can)
  Egg whites 6

In saucepan cook shallots in hot butter or margarine till tender but not brown.
Stir in flour and salt.
Add milk all at once.
Cook and stirtill thickened and bubbly.
Remove from heat.
Stir in cheese.
Beat egg yolks about 6 minutes or till very thick and light colored.
Slowly stir cheese mixture into yolks.
Stir in artichokes.
Cool slightly.
Thoroughly wash beaters.
Beat egg whites till stiff peaks form [tips stand straight); fold yolk mixture into whites.
Turn into an ungreased 2-quart souffle dish.
Bake in a 350° oven for 55 to 60 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1779 Calories from Fat 1030

% Daily Value*

Total Fat 117 g179.5%

Saturated Fat 66.2 g331.2%

Trans Fat 0 g

Cholesterol 1365.9 mg455.3%

Sodium 2341 mg97.5%

Total Carbohydrates 107 g35.6%

Dietary Fiber 22.6 g90.2%

Sugars 24.1 g

Protein 88 g176.8%

Vitamin A 89.9% Vitamin C 89.9%

Calcium 146.9% Iron 60.7%

*Based on a 2000 Calorie diet

Artichoke Shallot Souffle Recipe