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🍽️ Artichokes stuffed with cheese soufflé

533 kcal · 30 min · 4 servings

Artichokes stuffed with cheese soufflé Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the artichokes thoroughly under running water.
  2. 2. Break off the stem along with the small lower leaves.
  3. 3. Remove the tough outer leaves.
  4. 4. Trim the tips of the leaves using kitchen scissors.
  5. 5. Halve a lemon.
  6. 6. Rub all cut surfaces of the artichokes with the lemon to prevent browning.
  7. 7. Fill a large pot with salted water.
  8. 8. Place the artichokes in batches, tips facing up, into the pot.
  9. 9. Place a lemon slice on top of each artichoke.
  10. 10. Cook the artichokes for 30 minutes until tender.
  11. 11. Remove the artichokes from the pot.
  12. 12. Let them drain well.
  13. 13. Scoop out the inner hairy choke (the inedible center) with a spoon.
  14. 14. Preheat the oven to 200 degrees Celsius.
  15. 15. Set the oven to top and bottom heat.
  16. 16. Melt the butter in a pot on the stove.
  17. 17. Stir the flour into the melted butter.
  18. 18. Cook the mixture briefly until light, without letting it brown.
  19. 19. Gradually whisk in the milk.
  20. 20. Bring the sauce to a boil until it thickens.
  21. 21. Season the sauce with grated nutmeg.
  22. 22. Remove the pot from the heat.
  23. 23. Separate the eggs so that the whites and yolks are separate.
  24. 24. Stir the egg yolks into the warm sauce.
  25. 25. Grate the cheese finely.
  26. 26. Stir the grated cheese into the sauce.
  27. 27. Beat the egg whites until stiff.
  28. 28. Let the sauce cool down briefly.
  29. 29. Gently fold the beaten egg whites into the cooled sauce.
  30. 30. Fill the artichokes with the cheese mixture.
  31. 31. Place the stuffed artichokes in the preheated oven.
  32. 32. Bake them for 25 to 30 minutes.
  33. 33. Remove the artichokes from the oven.
  34. 34. Serve them immediately.

Nutrition per serving