ARTICHOKE AND CHEESE SOUFFLÉ
This is a beatifully rich and tasty souffle, clearly of French inspiration and quick to make.
4 servings:
4 artichokes, cooked or even better - 4 herb-marinated artichokes
100g/3 oz grated Grueyere cheese
salt, pepper
300 mL/10 fl oz milk
1 tbsp cornstarch
5 egg yolks
5 egg whites
Preheat the oven to 200 C/400 F. Make the flavor mass first by blendind together (in a mixer) artichokes, cheese, milk, cornstarch, and egg yolks. Season with some salt and pepper. In a clean bowl without any fat stains, beat the egg whites until soft and fold them into the artichoke mix, in three portions to not lose too much air. Then pour the souffle mixture into greased souffle ramekins. Bake in 200 C/400 F for about 20 minutes, or to your liking. Serve hot!