Double-Baked Artichoke Soufflés with Cheese

A baking dish of double baked cheese soufflés with artichokes.

4.86 from 28 votes

Double-Baked Artichoke Soufflés with Cheese

Twice baked artichoke soufflés made with artichoke bottoms, cheese and cream. All steps through the first bake can be done the day before, and finished 30 minutes before dinner is served. Perfect first course or side dish.

Prep Time1

Cook Time35

Total Time1 35

Course: Appetizer, Side Dish

Cuisine: French

Keyword: artichoke soufflé, double baked cheese soufflé

Servings: servings

Calories: 442.6kcal

Author: Susan Pridmore

Ingredients

13.75 ounce can of artichoke bottoms sliced in quarters
½ cup half and half
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¾ cup lightly packed grated Gruyere cheese divided
1 teaspoon fresh thyme divided
¾ teaspoon kosher salt
⅛ teaspoon ground black pepper
2 egg yolks
3 egg whites
2 marinated artichoke hearts (jarred) thinly sliced into a total of 8 slices
⅔ cup heavy cream

Instructions

Preheat the oven to 400˚F, and butter the bottoms and sides of four ramekins, each of which have a 1-cup capacity. Line the bottoms of the ramekins with parchment paper, and place them in a baking dish.
Pro-tip: The best way to get the circles of parchment paper, fold a sheet of parchment over on itself twice to create 4 layers. Place one of the ramekins on top of the parchment, and trace the bottom. Use some scissors to cut along the trace, which will produce 4 circles.
Add the artichoke bottoms and half & half to a blender, and blitz like crazy until smooth.
Melt the butter in a heavy-bottomed skillet over medium heat, and whisk in the flour. When the flour is incorporated, reduce the heat to medium-low, and continue to whisk every 15 - 20 seconds until the flour is lightly browned.
Stir in the artichoke cream from the blender, ½ cup of the cheese, ½ teaspoon of the thyme, and the salt and pepper. Cook for a few minutes until the cheese melts. The mixture will be thick.
Remove from the heat to cool slightly.
Separate the eggs into 2 separate medium sized bowls.
Add a pinch of salt to the egg whites, and beat them to medium stiff peaks using a hand mixer. Set aside.
Pro tip: To test if the egg whites are ready, dip the beaters into the whipped whites, and then turn the beaters upside down pointing up to the ceiling. The egg white tips should be defined but droop.
Gradually add the artichoke mixture to the egg yolks by whisking in one large spoonful at a time to keep the egg yolk from curdling into bits of scrambled eggs. A large serving spoon is perfect for this.
Fold in the whipped egg whites. The best way to do this is to fold in only ⅓ of the whipped egg whites at a time, using a large spatula. There should be some lumps of whipped eggs whites when you're done.
Ladle the soufflé batter into the prepared ramekins, about ¾ full. Pour very hot or boiling water into the baking dish, about half-way up the sides of the ramekins.
Bake for 10 minutes, and reduce the oven temperature to 350˚F. Bake for another 15 minutes.
Remove the baking dish from the oven, keep the oven on, and carefully lift the ramekins from the pan using a towel. Transfer them to a cooling rack and allow them to collapse.
Empty the baking dish of the water, and dry it.
Once the soufflés cool a few minutes, run a sharp knife around each ramekin and turn them upside down to flip out the little soufflés. They should slide out very easily.
Arrange the soufflés back in the baking dish. Place a couple slivers of artichoke hearts on top of each one.
Pour the cream over the soufflés. Add the remaining thyme and the rest of the grated cheese to the cream.
Bake for another 10 - 12 minutes. Serve warm.

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