Recipe: Artichoke Souffle w/ Goat Cheese and Thyme

Ingredients

4 large fresh artichokes
1 ½ - 2 cups canned artichoke hearts (packed in water, drained) or frozen artichoke hearts
4 extra large eggs (separated)
1 cup half and half or whole milk
3 tablespoons butter (plus extra for ramekins)
3 tablespoons flour (plus extra for dusting ramekins)
¼ cup goat cheese or any other melting cheese
½ teaspoon salt
¼ teaspoon white pepper
a pinch nutmeg
1 tablespoon fresh thyme leaves

If using fresh artichokes, trim and cook them in boiling salted water until tender, about 1 hour.
Drain the artichokes, remove the outer leaves, and reserve the hearts and a bit of the stem.
Preheat the oven to 400°F.
Blend the artichoke hearts with half and half until smooth.
In a pot, melt butter and whisk in flour, cooking for one minute without browning.
Gradually add the cream/artichoke mixture, whisking until it thickens, then add salt, pepper, and nutmeg.
Stir in goat cheese and thyme, then let the mixture cool.
Beat the egg whites until foamy, then add a pinch of salt and whisk until medium stiff peaks form.
Gently fold the egg whites into the cooled artichoke mixture.
Grease eight 2-inch ramekins with butter and dust with flour.
Fill the ramekins with the artichoke mixture, leaving ½ inch from the top, and top with thyme.
Place the ramekins in a baking dish and fill with hot water halfway up the sides.
Bake for 10 minutes at 400°F, then reduce to 350°F and bake for an additional 15 minutes.
Serve immediately as they will deflate after removal from the oven.

Servings

Calories

178

Total fat

11g

Total carbohydrates

12.2g

Total protein

9.8g

Sodium

336mg

Cholesterol

114mg