marsha-tbay
Well-known member
present your guests with these hot artichoke souffles, individually served in trimmed artichoke shells.
Hot Artichoke Souffles
Serves 4
Artichoke Shells:
4 large fresh artichokes
6-8 c water
2 tbsp lemon juice
1 tsp salt
garnish: lemon wedges
Cut off stems of artichokes even with bases. Lay on their sides & trim approx. 2" off the tops, leaving ea. artichoke about 2" high. Place trimmed artichokes in 6 to 8 c boiling water, seasoned with lemon juice & salt. Weigh down with a small plate or towel to keep them submerged. Gently boil 40 to 50 minues or until the leaves can just barely be pulled out of the shells. Cool and drain.
When cool, remove all inner leaves and hair chokes, exposing the hearts and leaving only 3 or 4 outer layers of leaves. Pat each one dry inside and out. To protect and prevent the shells from shriveling during baking, encase the outsides of the artichokes in tin foil. Set aside until ready to use.
Souffle Base
1 c milk
4 tbsp butter
6 tbsp flour
4 egg yolks
1/2 # artichoke bottoms, chopped (preferably freshly poached, but can be frozen or packed in water)
1/4 tsp cayenne pepper
1/8 tsp nutmeg
1/4 tsp salt
5 egg whites
Bring milk and butter to a boil. Pour in the flour and stir vigorously until mixture leaves the sides of the pan. Take pan off the heat. Beat in the egg yolks, one at a time, blending them well. Add the chopped artichoke hearts, cayenne pper, nutmeg and salt. Set aside.
Preheat oven to 375. Place foil-encased artichoke shells in oven for 3 or 4 minutes to heat through. While they are warming up, beat egg whites just until stiff. Mix one-third of the whites into the souffle base, then gently fold in the remaining two-thirds egg whites. Fill hot artichoke shells four-fifths the way up with the souffle mixture.
Place filled artichokes on a baking sheet in lower third of the oven. Bake 40-50 minutes until the souffles rise and brown nicely on top. Remove tin foil and serve immediately, garnished with lemon wedges.
Dubai-Sheraton Hotel
Sheraton World Cooking
Hot Artichoke Souffles
Serves 4
Artichoke Shells:
4 large fresh artichokes
6-8 c water
2 tbsp lemon juice
1 tsp salt
garnish: lemon wedges
Cut off stems of artichokes even with bases. Lay on their sides & trim approx. 2" off the tops, leaving ea. artichoke about 2" high. Place trimmed artichokes in 6 to 8 c boiling water, seasoned with lemon juice & salt. Weigh down with a small plate or towel to keep them submerged. Gently boil 40 to 50 minues or until the leaves can just barely be pulled out of the shells. Cool and drain.
When cool, remove all inner leaves and hair chokes, exposing the hearts and leaving only 3 or 4 outer layers of leaves. Pat each one dry inside and out. To protect and prevent the shells from shriveling during baking, encase the outsides of the artichokes in tin foil. Set aside until ready to use.
Souffle Base
1 c milk
4 tbsp butter
6 tbsp flour
4 egg yolks
1/2 # artichoke bottoms, chopped (preferably freshly poached, but can be frozen or packed in water)
1/4 tsp cayenne pepper
1/8 tsp nutmeg
1/4 tsp salt
5 egg whites
Bring milk and butter to a boil. Pour in the flour and stir vigorously until mixture leaves the sides of the pan. Take pan off the heat. Beat in the egg yolks, one at a time, blending them well. Add the chopped artichoke hearts, cayenne pper, nutmeg and salt. Set aside.
Preheat oven to 375. Place foil-encased artichoke shells in oven for 3 or 4 minutes to heat through. While they are warming up, beat egg whites just until stiff. Mix one-third of the whites into the souffle base, then gently fold in the remaining two-thirds egg whites. Fill hot artichoke shells four-fifths the way up with the souffle mixture.
Place filled artichokes on a baking sheet in lower third of the oven. Bake 40-50 minutes until the souffles rise and brown nicely on top. Remove tin foil and serve immediately, garnished with lemon wedges.
Dubai-Sheraton Hotel
Sheraton World Cooking