Recipe: Asiago, Artichoke & Spinach Soufflé

I lost my puffy inflation for these before I took a picture but these were pretty delicious. Souffles are always a sort of annoying trial with many dirty bowls (I think this one used 4 or 5). I’m not sure if I would make this exact one again because I’m not a huge fan of artichokes but if you are it’s got a nice flavor and is a dressed to impress dish.

Asiago, Artichoke & Spinach Soufflé
Yields 4
  1. 8 ounce can artichoke hearts, drained
  2. 1/2 cup chopped frozen spinach, thawed
  3. 1/2 cup Asiago, shredded
  4. 1/2 teaspoon freshly ground pepper
  5. 3/4 cup milk
  6. 1 tablespoons butter
  7. 1 tablespoons olive oil
  8. 1/8 cup flour
  9. 2 egg yolks
  10. 4 egg whites
  11. 1/8 teaspoon salt
  1. Preheat the oven to 375°F and coat 4 small ramekins with cooking spray then place ramekins on a baking sheet.
  2. Pat artichokes dry and chop finely.
  3. Combine the chopped artichoke and spinach in a bowl with the cheese and pepper.
  4. In a saucepan heat milk until steaming then add butter and oil and quickly whisk in flour whisking until thick batter consistency, 2-4 minutes.
  5. Transfer the milk flour mixture to a large bowl and whisk in egg yolks, one at a time, until incorporated, then whisk in the artichoke-spinach mixture.
  6. In a separate bowl, beat egg whites in the bowl with an electric mixer on medium speed until foamy. Add salt and beat until shiny and stiff, just until soft peak.
  7. Using a spatula, fold in the egg whites to the batter until evenly distributed and spoon in to ramekins.
  8. Bake until puffed and firm to the touch, 20 to 24 minutes. Serve immediately.
Adapted from Eating Well
Adapted from Eating Well
Mab Made Food

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