1 can artichoke hearts drained (about 14 ounces) -- in water not oil
1 tablespoon lemon juice
7 egg yolks
1 1/2 cups milk (any kind will do)
1 tablespoon cornstarch
2 cups grated swiss cheese
7 egg whites
4 tablespoons pecorino romano cheese
DirectionsPreheat the oven to 375 degrees F.
Butter the inside then coat with grated romano cheese -- five smooth interior ramekins
Place the artichoke hearts, lemon juice, egg yolks, milk, and cornstarch into a food processor and blend
Place mixture into a bowl and add cheese
In a separate clean bowl, whip egg whites to a soft peak (meaning they still move with ease and have a wet sheen -- too far? make meringue cookies).
Gently fold in egg whites into artichoke mixture until uniform in color -- be gentle.
Fill each ramekin to the brim of soufflé batter.
Bake at 375 degrees until internal temperature is 160 (about 25-30 minutes).
Serve immediately -- or the steam cools and the soufflé will begin to collapse.
DO NOT check on it each time you open the door you can cause it to collapse.
Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.