Today’s dinner is plucked straight from the imagination of my dearest Ambre. Enjoying the voluminous, fluffy, texture of a broccoli souffle I had made some weeks ago and inspired by her new found love of artichokes (Wegman’s produced a wonderful artichoke flan(!)), she requested their marriage: an artichoke souffle.
Google-ling produced no satisfactory options:
- Spinach was certainly not on the menu.
- An “artichoke souffle” that isn’t a souffle.
- Close but I didn’t have mozzarella and didn’t want to puree the ‘chokes.
In the end I settled on Claire Robinson’s Parmesan Souffle as my base. I added some drained, coarsely chopped artichokes to the souffle dish then covered them with base and repeated this process to produce layers. I also lowered the temperature to 375 ala Alton Brown and Cooks Illustrated.
NOTE: I failed to follow basic knife safety and cut Ambre with a freshly sharpened chef’s knife. She is surviving.
The Delicious Results:
Plus a tasty pear-apple-zucchini-red pepper salad from Ambre: