Artichoke souffle is a puffy and light baked cake made with artichoke as the main ingredient. The souffle has a savory taste and a soft, creamy texture. The insides are gooey but not runny. When made right, the souffle is airy, with a well-risen top that is golden brown in color. The origin of the souffle has often been traced back to France where it has been baked and served since the ancient times.
Ingredients and Preparation
Ingredients typically used in the preparation of the traditional artichoke souffle include artichoke, preferably fresh, salt, sugar, onion, cream, egg yolk, egg white, butter and oil. Vegetables, meats, fruits and seasoning and flavoring agents that complement artichoke are often added to make the souffle fuller and more flavorful than usual. The variety of artichoke used also differs and depends on personal preference as well as the recipe being followed. Cheese is often added to make the souffle softer. Jerusalem Artichoke is the most popular variety used when it comes to souffles.
For preparation of the souffle, baking is the preferred cooking method and ramekins are traditionally used as baking molds. In order to ensure that the souffle turns out well, it is important to make a batter of the right consistency. To make the souffle, the egg whites are beaten till stiff, mixed with the egg yolks and then all the ingredients are beaten together till a smooth batter is formed. The batter is poured into molds and the souffles are baked till done.
Variations
Artichoke souffle is a very versatile dish and there are many variations of the same, mainly regional and based on the ingredients used in preparation. Different cheeses are also used to make various regional versions of the dish. Tortino di Carciofi, or the Tuscan Style Artichoke Souffle, Artichoke and Goat's Cheese Souffle and Artichoke and Spinach Souffle are extremely popular and considered a delicacy in many parts of the world.
Serving
Artichoke souffle is often serve piping hot, straight out of the oven. Freshly baked souffles are unmolded and then served as an appetizer, side dish or even a snack. Panera bread is one of the most popular accompaniments served with the souffle. A dollop of whipped cream also goes well with the dish. Popular toppings or garnishes include shredded cheese, chopped artichoke, melted butter, syrup and chopped nuts.