Best 6 Cheese Souffle Filled Artichokes Recipes

STUFFED ARTICHOKES

Steps:

• Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.

THE BEST STUFFED ARTICHOKES

Steps:

• Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
• Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
• Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
• Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
• Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

CHEESE SOUFFLE-FILLED ARTICHOKES

Steps:

• Cut off top half of each artichoke and trim base so that artichokes sit flat. Using a pair of sharp kitchen shears, cut off pointed tips of each artichoke leaf.
• Set a steamer basket in a large pot. Fill pot with enough water so that it comes just below steamer basket. Bring to a boil over high heat. Place artichokes in steamer basket, working in batches if necessary, and reduce heat to medium-low and cover. Steam until artichokes are tender and inner leaves can be easily removed, 45 to 50 minutes, adding more water to pot, if necessary.
• Remove artichokes from steamer basket and let cool until easy to handle. Using tongs and a spoon, remove and discard inner leaves and choke so that only the outer three to four layers remain, creating a large, hollow opening. Transfer artichokes to a large baking sheet and let cool completely. Artichokes can be steamed and hollowed up to 1 day in advance; cover with plastic wrap and transfer to refrigerator until ready to use.
• Preheat oven to 400 degrees.
• Generously brush artichoke leaves and hollowed cavity with melted butter; set aside. In a medium bowl, mix together breadcrumbs, olive oil, lemon zest, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Divide breadcrumb mixture among artichoke leaves by gently pulling leaves away from centers and spooning breadcrumbs into the base of each leaf, avoiding the hollowed-out center but making sure to fill the leaves at the base. Gently pull stuffed leaves outward to create a wide opening for the souffle; set aside.
• In a small saucepan, whisk together flour and 1 1/2 teaspoons salt. Gradually whisk in half-and-half and place over medium-high heat; cook, whisking constantly until thick and smooth, about 5 minutes.
• Transfer half-and-half mixture to a large bowl. Scatter butter over top; butter will melt and help prevent a skin from forming. Let cool until lukewarm. Stir in egg yolks and cheese and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and egg white powder until medium to stiff peaks form. Quickly but gently fold egg white mixture into bowl with egg yolk mixture. Immediately divide evenly among hollowed artichoke centers and transfer to oven. Bake until souffle is puffed and golden brown, 45 to 50 minutes. Remove from oven and serve immediately.

CHEESE SOUFFLE

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

FIVE-CHEESE SOUFFLE

Steps:

• Preheat oven to 400 degrees on a conventional oven or 375 degrees in a convection oven.
• Butter a 7-inch round 3 3/4-inch high 9-cup souffle dish. Using a piece of parchment paper, form a collar around souffle dish so that it extends 3 1/2 inches above the top of the dish; using kitchen twine, tie to secure. Place on a rimmed baking sheet and set aside.
• In a large saucepan, whisk together flour and salt. Gradually whisk in half-and-half and place over medium-high heat, whisking constantly until thick and smooth.
• Transfer to a large bowl; scatter butter over top. Butter will melt and prevent a skin from forming on surface. Let cool until lukewarm.
• Stir in egg yolks and cheese; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and egg white powder until medium to stiff peaks form. Gently fold egg whites into bowl with cheese mixture. Transfer to prepared souffle dish.
• Transfer to oven and bake until souffle is risen and set, 40 to 45 minutes. Remove collar and serve immediately.