1 can artichoke hearts drained (about 14 ounces)
1 tablespoon lemon juice
7 egg yolks
1 1/2 cups milk
1 tablespoon cornstarch
2 cups grated mozzarella cheese
Salt and pepper to taste
7 egg whites
Softened butter
3 tablespoons parmesan cheese


  1. Preheat the oven to 400 degrees F.
  2. Prepare five ramekins by thoroughly buttering the inside, coat with grated parmesan cheese, and set aside on a cookie sheet.
  3. Place the artichoke hearts, lemon juice, egg yolks, milk, and cornstarch into a blender and blend on medium high.
  4. Place mixture into a bowl and add cheese.
  5. In a separate clean bowl, whip egg whites to a soft peak.  Gently fold in egg whites into artichoke mixture.
  6. Fill each ramekin to the brim of soufflé batter.
  7. Bake at 400 degrees until internal temperature is 160 (about 20-25 minutes).


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