Souffle Base Recipe
Ingredients
| Milk | 1 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| All purpose flour | 6 Tablespoon | |
| Egg yolks | 4 | |
| Artichoke | 1⁄2 Pound (preferably freshly poached, but can be frozen or packed in water) | |
| Cayenne pepper | 1⁄4 Teaspoon | |
| Nutmeg | 1⁄8 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Egg whites | 5 |
Nutrition Facts
Serving size: Complete recipe
Calories 1751 Calories from Fat 651
% Daily Value*
Total Fat 74 g113.2%
Saturated Fat 41.2 g205.9%
Trans Fat 0 g
Cholesterol 892 mg297.3%
Sodium 2681.6 mg111.7%
Total Carbohydrates 119 g39.6%
Dietary Fiber 15.1 g60.6%
Sugars 22.9 g
Protein 152 g303.6%
Vitamin A 62.9% Vitamin C 45.9%
Calcium 55.4% Iron 50.7%
*Based on a 2000 Calorie diet
Directions
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 pepper, nutmeg, and salt.
Set aside.
Preheat oven to 375 degrees.
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 to 50 minutes, until the souffles rise and brown nicely on top.
Chef
