Artichoke Soufflé

Cindy Thomas, April 25, 2016

I love this recipe.  It is light, delicious and has a beautiful presentation.  It is also much easier than it sounds!  I have made a few soufflés over the years and have had good luck with them turning out well.  In fact, the last time I made one was with my dear friend Tammy Circeo and it was my introduction to participating in a french cooking group! (click here to see Tammy’s lovely post of that adventure).

I made this recipe to accompany a dinner with friends.  It was so fun to serve these hot, beautiful individual soufflés right out of the oven.  The unfortunate part is that I forgot to photograph the finished product!  Ah well.  Instead, I’m adding a few more of my artichoke pictures….because, well, artichokes are photogenic!


IMG_7379 IMG_7382

Now, down to business!  This recipe begins by cooking the artichokes in salted water until tender, which takes about 45 min or so.  After they are cooked, the only part you use for the recipe is the hearts.  My husband and I enjoyed the tender leaves as a snack with butter and lemon.  A nice side benefit of this recipe!

Next the artichoke hearts are puréed and set aside.  Then a béchamel sauce is prepared using flour, butter, milk, salt, pepper and gruyere or comté cheese.  I had comté on hand, so that’s what I used.  Mimi Thorisson mentions in her cookbook that comté is her favorite cheese.  I can see why!  It’s becoming a favorite of mine too.  It’s nutty flavor lends itself well to many dishes, but it’s also great for snacking on with fruit. The béchamel sauce is set aside to cool for 10 minutes.  Then egg yolks and the artichoke purée are stirred in.   Egg whites are whisked until foamy and folded into the artichoke mixture.

béchamel sauce cooling

béchamel sauce cooling

egg yolk, artichoke purée and egg white are added

egg whites folded in


The mix is divided into 7 oz. ramekins….the recipe says it makes 4.  Mine filled 5 ramekins easily! Then bake at 350 for about 30 minutes and serve immediately.

My soufflés puffed up nicely and stayed that way when placed on the table.  This was such a light, elegant dish.  The artichoke flavor is subtle, but lovely.  I will make this dish again for sure.  I wish I could eat it right now!!  I highly recommend it.


gone too fast to photograph!

gone too fast to photograph!

Mimi Thorisson posted this recipe on her blog Manger as well, so the exact recipe can be found there.

If you’re interested in joining the Weekends in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link:  WIFK







I would love to hear from my followers! Comment here!

Meet the Chef!

Welcome to my site! I'm Cindy. I'm a native Oregonian and have lived on the west coast most of my life. I have been interested in food and cooking since childhood. Food is something I'm passionate about! Whether it's growing a garden or scouting out the best new restaurant in town, I'm all in! It is my hope that this site will be a place to share all kinds of delicious goodness from my native northwest and beyond!

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