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Recipe: Artichoke Bottoms With Cheese Souffles
Similar Categories: Artichoke, Bottoms, Cheese, Souffles
24 cooked artichoke bottoms
(can use canned)
4 tablespoons butter or margarine
3/4 cup chicken stock
4 tablespoons butter
6 tablespoons flour
1 cup milk
1 1/3 cups grated Swiss cheese
Salt and pepper
6 eggs, separated
Melt 4 tablespoons butter in a 9 x 13-inch pan. Add artichoke bottoms
in a single layer and heat briefly. Add stock and simmer one minute.
Set aside.
Melt remaining butter in a saucepan and whisk in flour. Cook one
minute and slowly whisk in milk. Whisk until smooth. Stir in cheese,
egg yolks, salt and pepper. Beat in egg whites until they hold soft
peaks. Fold them into the cheese mixture and pile onto artichoke
bottoms. Bake at 350 degrees F for about 20 minutes or until puffed
and golden. Serve immediately.
(can use canned)
4 tablespoons butter or margarine
3/4 cup chicken stock
4 tablespoons butter
6 tablespoons flour
1 cup milk
1 1/3 cups grated Swiss cheese
Salt and pepper
6 eggs, separated
Melt 4 tablespoons butter in a 9 x 13-inch pan. Add artichoke bottoms
in a single layer and heat briefly. Add stock and simmer one minute.
Set aside.
Melt remaining butter in a saucepan and whisk in flour. Cook one
minute and slowly whisk in milk. Whisk until smooth. Stir in cheese,
egg yolks, salt and pepper. Beat in egg whites until they hold soft
peaks. Fold them into the cheese mixture and pile onto artichoke
bottoms. Bake at 350 degrees F for about 20 minutes or until puffed
and golden. Serve immediately.
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| Pizza Salad | Artichokes |
