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Artichoke Shallot Souffle Recipe
|Finely chopped shallots/Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Canned artichoke hearts||14 Ounce, drained and chopped (1 Can)|
Serving size: Complete recipe
Calories 1779 Calories from Fat 1030
% Daily Value*
Total Fat 117 g179.5%
Saturated Fat 66.2 g331.2%
Trans Fat 0 g
Cholesterol 1365.9 mg
Sodium 2341 mg97.5%
Total Carbohydrates 107 g35.6%
Dietary Fiber 22.6 g90.2%
Sugars 24.1 g
Protein 88 g176.8%
Vitamin A 89.9% Vitamin C 89.9%
Calcium 146.9% Iron 60.7%
*Based on a 2000 Calorie diet
Stir in flour and salt.
Add milk all at once.
Cook and stirtill thickened and bubbly.
Remove from heat.
Stir in cheese.
Beat egg yolks about 6 minutes or till very thick and light colored.
Slowly stir cheese mixture into yolks.
Stir in artichokes.
Thoroughly wash beaters.
Beat egg whites till stiff peaks form [tips stand straight); fold yolk mixture into whites.
Turn into an ungreased 2-quart souffle dish.
Bake in a 350° oven for 55 to 60 minutes.