Jerusalem Artichokes Souffle

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is not an artichoke soufflé but the artichokes themselves served in soufflé form. Hence the high proportion of the vegetables to the eggs.


  • 1 lb. (½ k.) artichokes
  • ¼ pint (


Prepare and boil the artichokes till tender. Drain and put through moulin or blender to make a puree. Stir into this the white sauce, egg yolk (well beaten) and half the grated cheese and breadcrumbs. Season well and blend all together. Fold in the stiffly beaten egg whites, which should hold a peak. Put into a buttered fireproof dish, sprinkle with remainder of cheese and breadcrumbs and bake