Home » Appetizers and Snacks » Mini Artichoke-Spinach-Parmesan Souffles

Mini Artichoke-Spinach-Parmesan Souffles

mini souffles 2I am so completely behind!! I was supposed to post for this month’s Gluten-Free Ratio Rally 4 days ago, and I completely forgot! I haven’t been on my blog for over a week…Well, better late than never! This month’s challenge was the souffle. Here’s the recipes for the others who participated this month:
Morri | Meals with Morri made Pepperoni Pizza Souffle 
TR | No One Likes Crumbley Cookies made Chocolate Souffle
My version is adapted from this recipe and this one. My rough estimate for a ratio was: 2 parts egg: 3 parts liquid: 1/2 part flour: 1/2 part fat. Because of the egg whites in this dish, the souffles are supposed to puff up, and then sink as they cool. My souffles did not puff up like they’re supposed to, probably because of all the vegetables in it, but they still tasted good 🙂

Mini Artichoke-Spinach-Parmesan Souffles
7 oz. artichoke hearts, chopped and patted dry
1/2 c. chopped fresh spinach leaves
1/2 c. shredded Parmesan cheese
1/4 t. ground pepper
1/4 t. salt
herbes de provence, to taste
paprika, to taste
2 T. (1 oz.) unsalted butter
3/4 c. (6 oz.) almond milk
2 T. AP gf flour
2 egg yolks, room temp.
3 egg whites, room temp. (4 oz. egg total)

– Prepare the oven shelves so that the souffles will back in the lower part of the oven. Preheat oven to 375 degrees F. Grease muffin tin.
– Combine artichokes, spinach, and Parmesan cheese in a medium bowl and set aside.
– In a small saucepan, heat the milk for a few minutes (stirring) till it is steaming.
– In a large saucepan, melt the butter. Whisk in flour till thickened, about 2-3 min. Remove from heat.
– Add warm milk and spices to the large saucepan, whisking constantly.
– Add egg yolks to saucepan, whisking in well.
– Move the mix to a large bowl. Add artichokes, spinach, and cheese.

– With egg mixer, beat egg whites until stiff peaks form, but not dry.
– Fold in 1/4 of whites to the egg mixture to lighten.
– Add 1/2 of remaining egg whites, then fold in the rest.

Quickly scoop greased muffin tins two-thirds of the way full with batter. Bake 10-15 minutes. Do not open the oven until the first ten minutes are up. The mini-souffles should be golden brown on top, and just barely jiggle when the pan is moved. Carefully remove the souffles with a small spatula, and serve.
mini souffles 1Makes 10 mini souffles.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s