I have been soooo busy moving into my boyfriend’s condo in Tampa, that I have not started working on my bar prep or posting! Eeeep! My bar class starts in a week or so, so I have a little time. I guess I am just starting to get the jitters because a pretty heavy box just came in the mail, filled with books for me to read, for bar prep. I am starting to get disheartened, I feel like I will not have the condo how I like it before bar prep, and I am scared of the bar. Also, I feel like everyone is a lawyer these days. Maybe I should have gotten my phd instead of my jd…life is a funny thing.
Anyway, to cheer myself up, I am posting a yummy appetizer I came up with, with inspiration from some of my fun Italian family members:] I love baked artichokes, but you really need to spice them up or make a dipping sauce, to pair with an artichoke. That’s when it hit me, put a soufflé in the middle to eat with the petals!
1 large artichoke (“scalped” and you may also cut the surrounding petals, I chose not to)
1 tbsp butter
1 tbsp flour
1/2 cup milk heated (not boiled)
1 and 1/2 egg yolks
1/4 cup grated gruyère
2 egg whites beaten stiff (I do it by hand, but it takes forever)
First, season your artichoke with a little bit of garlic salt, pepper, and olive oil. Then, bake it at 400° until it looks done. I just eyeball it. Once it is done, take it out, but leave the oven on. While the artichoke is cooling, heat your butter in a saucepan over medium heat. Then, sprinkle in your flour and mix it well and then whisk in your milk. Cook this a few minutes, and then take the pan off heat and whisk in your yolks. Next, add your gruyère and mix it well. Right before gingerly folding in your egg whites, dig out the middle of your artichoke a little. Do not dig too deep, or your soufflé will not rise very high. I tend to over dig and under pour, do not make my mistakes! Lastly, pour your souffle mixture into your artichoke and bake at 375° for 12 minutes. Once it is done, serve to friends and family immediately and enjoy:]