Mum has created this delicacy for many formal suppers.
It is a recipe taken from the legendary “The Talisman Italian Cook Book” of Ada Boni, adapted to familiar taste.
It is certainly effective and will always make you a magnificent figure. It is also suitable as a main dish for vegetarians.

Artichokes soufflé

  • Preparation time: 60 minutes
  • Ingredients for 6-8 servings
  • Difficulty: Difficult recipe

  • Ingredients
  • For the béchamel sauce:
  • 50 gr or 2 oz butter
  • 50 gr or 2 oz of flour
  • 700 gr or 3 cups of milk
  • For the soufflé:
  • All the béchamel
  • 6 artichokes
  • 50 gr or 2 oz of grated Parmesan
  • 110 gr or 4 oz of Fontina cheese
  • 2 eggs
  • 2 egg whites
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • 1 Lemon
  • For the pan:
  • Butter to taste
  • Breadcrumbs to taste
  1. Instructions
  2. Wash and clean the artichokes. Cut them into thin slices and boil them in a pot with boiling water and 1/2 lemon for about five minutes. Drain and sauté in a pan with a little oil.
  3. Meanwhile,prepare the béchamel. For more details on preparation see here.
  4. Whisk the four egg whites with electric beaters until stiff.
  5. Combine the grated Parmesan with the warm béchamel, include one yolk at a time and the diced fontina cheese.
  6. At the end insert the egg whites firmly whipped, stirring gently with a spatula from bottom to top.
  7. In a buttered pan and sprinkled with breadcrumbs, line up the artichoke wedges and pour over the mixture of the soufflé.
  8. Bake at 355 °F for about twenty minutes if in single-breasted cocotte or thirty-fortyminutes if in a single pan.

Tips to ensure the success of the dish:

  • I recommend passing lemon juice on freshly cleaned artichokes because they oxidize easily in contact with the knife blade.
  • In order not to disassemble the egg whites, it is advisable to insert them in three stages. The first time, you can also mix energetically and then gradually more and more gently.
  • The timing of baking is indicative because each oven cooks differently.
  • The soufflé should be served immediately because it tends to deflate slightly after it has been out of the oven for a while.