Artichoke souffl Souffl dartichauts
Ingredients for Artichoke souffl Souffl dartichauts
| Amount | Ingredient |
|---|---|
| 4 pcs | Artichokes |
| 1 pc | Lemon |
| 60 g | Butter |
| 40 g | Flour |
| 200 cl | Milk |
| 3 pc | Yolk |
| 4 pcs | Protein |
| 50 cl | Cream |
| something | White pepper |
| something | Sea salt |
| something | Grated nutmeg |
| 80 grams | Grated Emmental |
| something | Breadcrumbs |
Artichoke souffl Souffl dartichauts Directions
Artichokes about 30 to 40 minutes in lightly salted water with lemon juice cook. If the leaves can be easily solved, the artichokes are tender. Then take the water to drain out, leave. For the soufflé only the floors need to remove leaves and straw that is inside. Puree artichoke hearts.
In the meantime a béchamel sauce 50 g butter, flour and cream manufacture. Remove from heat. Stir in artichoke puree. Season with salt, pepper and nutmeg. Mix in egg yolk under the cooled sauce and cheese. Finally, beaten egg white, which a pinch, salt was added, carefully fold.
Small-dish ausbuttern ramekins, sprinkle with breadcrumbs. Souffle-filled mass inside. Then about 30 minutes at 180 ° C bake in the oven. Serve hot.
