Artichoke Bottoms with Cheese Souffles

Posted by kccaid at recipegoldmine.com May 4, 2001

24 cooked artichoke bottoms
    (can use canned)
4 tablespoons butter or margarine
3/4 cup chicken stock
4 tablespoons butter
6 tablespoons flour
1 cup milk
1 1/3 cups grated Swiss cheese
Salt and pepper
6 eggs, separated

Melt 4 tablespoons butter in a 9 x 13-inch pan. Add artichoke bottoms in a single layer and heat briefly. Add stock and simmer one minute. Set aside.

Melt remaining butter in a saucepan and whisk in flour. Cook one minute and slowly whisk in milk. Whisk until smooth. Stir in cheese, egg yolks, salt and pepper. Beat in egg whites until they hold soft peaks. Fold them into the cheese mixture and pile onto artichoke bottoms. Bake at 350 degrees F for about 20 minutes or until puffed and golden. Serve immediately.