Artichoke Souffle (Soufflé di Carciofi)
Instructions
Remove the hard leaves of the artichokes, cut them into four and boil them in salted water and lightly acidulated with lemon juice.
When they are thoroughly cooked, drain them well and then mash with a fork.
Prepare the béchamel sauce.
In a saucepan melt the butter left, add the flour and when he took colour pour cold milk slowly, stirring.
Cook for a few minutes.
Let cool the béchamel sauce, egg yolks, then add the artichokes, parmesan cheese and finally the clear eggs whip until stiff.
Grease a soufflé mould, sprinkle breadcrumbs and pour in the mixture.
Bake in preheated oven at 170 degrees for 40 or 45 minutes.
Put on the serving dish and serve.
Ingredients and dosing for 6 persons
- 8 artichokes
- 50 g of butter
- 50 g of flour
- 30 cl of milk
- 2 eggs
- Grated parmesan cheese
- Lemon
- Breadcrumbs
- Salt
- Pepper