Directions
March marks the arrival of artichokes in the kitchen. Already since the time of the ancient Egyptians artichokes have been present on man’s table, with mixed success.
For the Romans was a symbol of misfortune, so much that dreaming about artichokes was considered fatal, on the other hand during the Middle Age was considered a real delicacy, but was a deluxe prerogative reserved for the nobility.
One of the most enthusiastic consumers of artichokes was Catherine de Medici, who during a banquet ate so many artichokes that she was going to die of indigestion.
Keep in mind that the decoction of artichoke root is good for curing arthritis and rheumatism.
But let’s get back to the recipe because today we are going to make a delicious dish: a super puffy soufflé of artichokes with Parmesan fondue. It’s not simple, but follow each step of the recipe of the historic trattoria Cattivelli of Piacenza and the result will be outstanding.
Ingredients for making the souffle of artichokes with Parmesan fondue
2 servings
- 2 artichokes
- 1 clove of garlic
- parsley
- extra virgin olive oil
- 100 grams of flour
- 1 liter of milk
- 80 grams of grated Parmesan cheese
- 90 grams of butter
- 8 eggs
- salt, pepper, nutmeg
How to make the soufflé of artichokes with Parmesan fondue
The recipe is long and laborious, but the most important things are to whip well the egg whites and to mix them gently with a regular movement from top to bottom to not squeeze out all the air.
Second, fill the molds only up to 3/4 to leave some room to grow to the soufflé.
We are going to start from bèchamel: in a steel pot, melt butter, pour flour and cook for 2-3 minutes, stirring continuously. It has to become slightly brown.
Pour the milk gradually and bring to a boil, remove from the heat, add Parmigiano Reggiano cheese and stir. Season with salt, pepper and nutmeg, let it cool, and then pour in egg yolks and stir again. Set aside.
About the artichokes. Prepare a bowl with water and lemon juice in which you’ll immerse them to prevent blackening. Wash them and remove the hardest part outward, cut the tip, cut them in half and practiced an incision to remove the thorny internal. Chop them and put them in the water with lemon.
Put a tablespoon of oil in a pan and then gently brown the whole garlic for 3 minutes, put the artichokes in the pan and cook for 10 minutes, seasoning with salt and pepper. Keep some aside for the final decoration and then blend them in the mixer and put in the egg mix.
Preheat the oven, 180 degrees.
Whip the egg whites until they are stiff and then add them to the mixture, stirring from top to bottom, with a gentle movement.
Grease 2 molds with a double dose of butter and flour them lightly. Pour the mixture into the molds being careful not to fill them: 3/4 of the mold is fine.
Baking soufflé of artichokes
Ingredients and preparation of the Parmigiano Reggiano cheese fondue
- 1 egg yolk
- salt, pepper and nutmeg
- 50 grams of Parmigiano Reggiano cheese
- ¼ liter of fresh cream
Put all ingredients in a saucepan and whisk, on low heat until Parmigiano is perfectly dissolved for at least 5 minutes.
Put a couple of spoons of fondue, lay down the soufflé, decorate with some braised artichoke and serve.
Which wine goes best with the soufflé of artichokes with Parmesan fondue?
Let’s uncork a fragrant wine, aromatic, rich in flavor and elegance like Chardonnay or Fiano di Avellino.
If you prefer a cocktail, Moscow Mule is the real deal.
Courtesy recipe of Cattivelli restaurant
