Preparation:
To prepare artichoke Wash, trim stems, and remove loose outer leaves Out off 1 inch of tops; snip off leaf tips. Brush cut edges with lemon juice.~ in a large kettle simmer artichokes, covered, in hoiling salted water for 20 to 25 minutes or till a leaf pulls out easily. Drain, cavity side down. Remove chokes. Place artichokes in shallow baking pan. For souffl'e Cook onion and garlic in butter or margarine till tender. Blend in flour and pepper. Add cream or milk all at once; cook and stir till bubbly. Add Gruyere and the 1/4 cup Parmesan, stiring till cheese melts. Remove from heat; set aside. Beat egg yolks on high speed of eletric mixer 5 minutes or till thick and lemon colored. Slowly add cheese mix- ture to egg yolks, stirring constntly. Fold pasta into yolk mixtre. Wash beaters thoroughly. Beat egg whites on bigh speed of electric mixer to stiff Peaks. By hand, fold about a fourth of tbe egg whites into yolk mixture. Add yolk mixnnte to remaiing egg whites, folding to blend. Spoon souiff`e into artichoke. Sprinkle with remaining Par- mesan cheesa Bake, uncovered, in a 35O~ oven for 45 to 50 minutes or till a knife inserted in the center comes out clean. (Or, spoon souiffl`e into six 1 cup souffl`e dishs Bake, uncovered, in a 35Oo oven for 40 to 45 minutes) Makes 6serv. To make as appetizers :Use 15 to 18 small artichokes (about 1 pound). Prepare artichokes as directed, cooking for 12 to 15 minutes in boilllg water. Prepare souill6 mixture as directed; spoon a scant 1/4 c mixture into center of each artichoke. Bake in 35Oo oven for 25 to 30 minutes |
