Artichoke Shallot Souffle
|Finely chopped shallots/Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Canned artichoke hearts||14 Ounce, drained and chopped (1 Can)|
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.
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.