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Artichoke Shallot Souffle

Diet.Chef's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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