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Raise your hand if you’ve ever actually made a soufflé. I bet not many of you raised your hands. Why not? A savoury soufflé, in case you’ve never had one, is like a giant puff, a hot cheese pudding with a crispy top and creamy, melting cloud inside. Best of all, a soufflé is easy — not fussy, not at all difficult or only for the expert cook. This recipe creates a beautiful puffy rise but be sure to get to the table quickly as they will collapse rather dramatically very quickly. The texture is incredibly light, fluffy and airy with a very pleasant but not overwhelming artichoke flavour. Do you want to eat one yet? Well here’s how to make a delicious artichoke soufflé — why not whip one up tonight?

img_8366Serves 6


4 large or 6 medium artichoke hearts, cooked
60 g / 4 tablespoons butter
30 g / 1/4 cup flour
250 ml / 1 cup whole milk
Salt and freshly ground black pepper
25 g / 1/4 cup grated Comté or Gruyère cheese
4 large eggs, separated


Preheat the oven to 180 C / 360 F
Butter and flour 4 ramekins (210 ml / 7 oz)
Drain the artichokes if using bottled or canned
Purée them in a food processor until smooth, set aside
Melt the butter in a saucepan over medium heat
Add the flour and whisk until smooth
Add the milk slowly and continue whisking
Add salt and pepper
Allow to cook for a few minutes, while whisking continuously, until thickened
Remove from heat and add the cheese, stir until melted
Allow to cool
Once the bechamel has cooled, add the egg yolks one at a time
Add the artichoke purée and mix until smooth
Whisk the egg whites in bowl until stiff
Gently fold the whites into the artichoke mixture, do not stir
Divide the mixture evenly between the ramekins
Bake until golden and puffy, about 25 minutes
Serve immediately