The artichoke souffle
Instructions
Boil the artichokes for 10 minutes in salted and acidulated water with lemon juice; drain them and let them cool.
Crush the potato and mix it with the sauce with egg yolks, parmesan and parsley.
Beat the egg whites until foamy, join the bechamel, then fill the artichokes with the mixture and align them on the plate lined with parchment paper.
Boil the artichokes for 15 minutes in the oven already warm, at 200 degrees and serve hot decorated the plate with sprigs of parsley.
Ingredients and dosing for 6 persons
- 12 artichoke bottoms
- 1 lemon
- 100 g of bechamel
- 2 eggs
- 30 g of grated parmesan cheese
- 1 boiled potato
- Chopped parsley
- Salt
- To decorate:
- Few sprigs of parsley