Wine Dharma

DharMag March 2016 Spring Recipes: how to make a delicious soufflé of artichokes with Parmigiano Reggiano fondue

Soufflé of artichokes with Parmigiano Reggiano fondue, Spring Recipes, Best Meal 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 Middle Age was considered a real delicacy, but was a deluxe prerogative reserved for the nobility.

One of the most enthusiast consumers of artichokes was Catherine de Medici, who during a banquet ate so many artichokes that she was going to die of indigestion.

Artichokes, recipes with artichokes, best spring recipes with vegetables Recent studies have shown artichoke’s purifying virtues, especially if eaten raw, even better if you take directly the juice, perfect for cleansing the liver, lower the cholesterol and treat halitosis but gallstones too.

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 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 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 the 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 completely fill them: 3/4 of the mold is fine.

Baking soufflé of artichokes

Soufflé of artichokes, making the perfect soufflé, baking soufflé of artichokes Put in the oven at 180 degrees and cook for about twenty minutes, they should grow at least twice in volume. Remove from the oven, remove from the molds and let’s move on to the Parmigiano Reggiano fondue.

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, 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 Rebola or Pignoletto.

If you prefer a cocktail, Moscow Mule is the real deal.

Courtesy recipe of Cattivelli restaurant

Photo credits