Soufflé with artichoke bottoms
12 servings
50 minutes
Artichoke soufflé is a refined dish of European cuisine that embodies the tenderness of textures and harmony of flavors. Historically, artichokes were valued for their unique structure and exquisite taste, and the addition of them to soufflé became a culinary revelation for gourmets. The creamy sauce with broth and cream gently envelops the artichokes, highlighting their natural sweetness. The lightness of the soufflé is achieved through an airy mixture of eggs and two types of cheese, creating a golden crust when baked. This dish is perfect for a festive dinner or special occasion, delighting with its elegance and delicate flavor. The presentation is accompanied by an aromatic sauce that completes the flavor composition. Artichoke soufflé is culinary poetry that impresses anew every time.
1
Grease the bottom of the pot with oil and place the artichokes in it. Cover the pot with a lid and set it on very low heat. After 15 minutes, pour in the broth and cream over the artichokes. Add a little salt and leave the pot on the heat for about 15 minutes: the sauce will evaporate and coat the artichokes with a creamy layer.
- Butter: 300 g
- Artichoke bottoms: 24 pieces
- Veal broth: 0.3 l
- Cream 35%: 0 ml
- Salt: to taste
2
Meanwhile, melt the butter in a fireproof clay dish. When the butter is heated, gradually mix in the lightly beaten egg yolks with a whisk. Keep them on low heat until thickened, then remove the pot from the heat and stir in grated cheese and a pinch of sugar with the eggs. Gently warm the mixture. Once the cheese melts and the mixture turns into a delicate paste, remove the pot from the stove and carefully add the well-beaten egg whites.
- Butter: 300 g
- Egg yolk: 12 pieces
- Grated Parmesan cheese: 400 g
- Grated Gruyere cheese: 10 g
- Sugar: to taste
- Egg white: 10 pieces
3
Remove the artichokes from the sauce and arrange them on a round, flat, heatproof dish. Using a pastry bag with a funnel, fill each artichoke with the egg-cream mixture and place the dish in a preheated oven at 200 degrees for 20 minutes, so the soufflé rises and turns golden-brown. Immediately after, serve with the sauce in which the artichokes were cooked (the sauce should be creamy, light brown in color).