Artichoke Cheddar Souffle
by Country Spoon
A labor of love. Making a souffle may seem complicated because of its many steps, but it yields a savory delight. The salty cheddar and roasted artichokes give this light and fluffy souffle even more flavor.
Artichoke Cheddar Souffle:
6-8 small tender artichokes
4 eggs – separated
4 T. salted butter at room temp
1/2 c. romano or parmesan cheese – shredded
3 T. all-purpose flour
1 t. dijon mustard
1/2 t. garlic powder
1 1/3 c. hot milk
1 c. extra sharp cheddar cheese – shredded
1/2 t. cream of tartar
Preheat oven to 375. Remove all outer petals from artichokes, halve and snip off sharp tips. Using a melon baller, remove the small fuzz in the center of the heart. An artichoke is technically a thistle and inside the heart, there is the “choke” or beard that is inedible and prickly in larger artichokes. The smaller the artichokes, the less visible this will be. Lay artichoke halves in a baking pan and drizzle with extra virgin olive oil, sea salt and freshly cracked pepper. Roast in the oven for 30 minutes. The artichokes will be a deep greenish brown color when they are finished. Chop roasted artichokes and set aside.
Rub a medium souffle dish with 1 T. room temperature butter and sprinkle with 1/2 c. romano or parmesan cheese. In a small bowl, mix together flour, mustard and garlic powder. In a medium sauce pan, melt the remaining 3 T. butter and then whisk in dry ingredients. Continue whisking for a couple of minutes until mixture gives a toasted fragrance. Gradually pour in hot milk and whisk until well combined. Bring to a boil and remove from heat. Separate eggs into two small bowls. Be sure when you do this that not even a drop of yolk gets into the egg whites, this will counter act the egg white whipping! Beat the egg yolks until creamy. Slowly whisk yolks into the milk mixture. Add the cheddar cheese and stir until cheese is melted. Follow with the chopped artichokes.
Pour egg whites into a larger bowl, add cream of tartar and beat with an electric mixer until stiff peaks form. Gently fold into other egg mixture, being very careful not to over combine. Pour into prepared souffle dish and bake for 30 minutes until deep golden brown.