Artichoke souffle (2)
Artichoke souffle (2)
Artichoke souffle (2)
5
1
Stefano Moraschini
Cook the artichokes, trimmed and cut into wedges with olive oil, crumbled, garlic nut snipped into slices and chopped parsley.
Prepare a thick bechamel with 40 g of butter, flour and Incorporate milk 4 egg yolks, one at a time, the parmesan and the artichokes.
Combine salt, pepper and egg whites until foamy.
Pour into a buttered mould and bake in hot oven at 180 degrees until souffle is puffy and golden.
Calories calculation
Calories amount per person:
422
Ingredients and dosing for 4 persons
License
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