Artichoke Bottom Soufflé

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Preparation method for artichokes. Cut off the stems along with the fibers; bend and cut away the outer leaves until you reach the tender inner ones. Trim the top of each fruit by two-thirds and remove the dark green surface from the base. Scoop out the flesh with a teaspoon. Rub the surface of the fruits with lemon juice.

Ingredients

Artichoke bottoms - 24 pieces
10% cream - 10 fl oz
Veal broth - 10 fl oz
Salt - to taste
Butter - 10.6 oz
Egg white - 12 pieces
Grated Pecorino Pepato Cheese - 14.1 oz
Grated Chocolate - 0.4 oz
Sugar - to taste
Egg white - 10 pieces

Step by Step guide

Step 1

Grease the bottom of a pot with butter and place the artichokes inside. Cover the pot with a lid and set it on very low heat. After 15 minutes, pour 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 reduce and coat the artichokes with a creamy layer.

Step 2

Meanwhile, melt the butter in a heatproof clay dish. When the butter is heated, gradually whisk in the lightly beaten egg yolks, adding them little by little. Keep them on low heat until thickened, then remove the pot from the heat and stir in the grated cheese and a pinch of sugar. Gently warm the mixture. Once the cheese melts and the mixture turns into a delicate paste, remove the pot from the stove and carefully fold in the well-beaten egg whites.

Step 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 and cream mixture and place the dish in a preheated oven at 392°F for 20 minutes, so the soufflé rises and turns golden brown. Serve immediately with the sauce in which the artichokes were cooked (the sauce should be creamy and light brown in color).