Artichoke Soufflé
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.1 g | (110 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 266 μg | (89 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 34.1 μg | (76 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,364 mg | (34 %) | ||
| Calcium | 520 mg | (52 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 344 mg | |||
| Complete sugar | 14 g |
Preparation steps
Rinse artichokes, break off stems with lower small leaves. Remove outer leaves. Shorten and flatten the bottom with kitchen shears. Cut lemon in half and rub all parts of artichokes. Place artichokes with blade tips upwards in a large pot of salted water and cook with a slice of lemon for 30 minutes. Remove, drain and scrape out flesh with a spoon.
Preheat oven to 200°C (approximately 400°F).
Melt butter in a pot for the filling and lightly sauté the flour. Gradually add the milk, stirring with a whisk and boil until the sauce thickens. Season with nutmeg and remove from heat.
Separate the eggs. Stir egg yolks into the sauce. Grate the cheese finely and also stir into the sauce. Beat egg whites until stiff and carefully fold into the cooled sauce. Fill artichokes with the mixture and immediately bake in the oven for 25-30 minutes. Remove from oven and serve.
