Recipe for Brittany artichoke soufflé – Escapade gourmande en Côtes d’Armor

Artichoke stock soufflé

Are you looking for a light and spectacular starter recipe to impress your guests? Artichoke soufflé is an ideal choice, combining delicate flavours with a light texture. This dish, often reserved for top chefs, is in fact accessible to everyone with the right techniques!

©Dartichauts Breath|Généré par IA

Prepare a soufflé

for 4 people

Ingredients

6 Camus or Castel artichokes
4 eggs
2.5 dl milk
1 tablespoon flour
2 tablespoons grated Gruyère cheese
70g butter
juice of one lemon
salt and nutmeg

Preparation

Preparation time: 15 minutes – Cooking time: 60 minutes

1. Break off the stems and wash the artichokes. Cook in salted water with lemon juice for 35 minutes. Rinse under cool water and remove the leaves.
2. Prepare the béchamel sauce: melt the butter in a saucepan, add the flour, stirring with a wooden spoon, then pour in the milk a little at a time. Season with salt and nutmeg. Cook for 10 minutes, stirring constantly, then remove from the heat and leave to cool.
3. Meanwhile, purée the artichoke hearts. Add the purée to the béchamel sauce, then pour in the egg yolks and cheese.
4. Turn on the oven to gas mark 4 and preheat for 10 minutes.
5. Beat the egg whites until stiff and fold gently into the mixture without breaking them.
6. Butter a soufflé dish that can hold one and a half times the mixture. Pour into the tin and bake for 25 minutes, then serve hot.

What accompaniments?

Avocado toast goes perfectly with soufflé: a 100% gourmet duo that combines creaminess and crunch for a refined, Instagrammable starter! For a more Mediterranean touch, opt for a black olive tapenade.

©4d5d3aff 8b40 4035 9ae6 9c7821b31afc|généré par l'IA

The history of the Artichoke

Did you know? A flowering vegetable, like cauliflower and broccoli, the artichoke was originally a wild thistle. Although its taste was recognised as early as the 1st century, the artichoke was not introduced to France until the 16th century, thanks to Catherine de Médicis, who loved them and introduced them to the French court. Artichokes were also said to have aphrodisiac properties. In addition, this noble vegetable was sometimes used as a barometer: nailed to a door, if it opened it was a sign of good weather; closed, it was a sign of rain and bad weather.

Where to find them?

The north coast of Brittany is ideal for growing artichokes, as the sea air protects them from the cold in winter. The majority of French artichokes are Breton, grown in northern Finistère or northern Côtes d’Armor. You’ll find artichokes in supermarkets and hypermarkets, but also from local producers!

You will need :

a ramekin or soufflé dish
a wooden spoon
a food processor or mixer
a pastry blender

Tips and advice:

Only small purple artichokes can be eaten raw, accompanied by a homemade vinaigrette.
Artichokes have nutritional benefits: they meet the body’s needs for manganese, copper, magnesium, iron, zinc and calcium.

Where to buy your artichokes

Breton artichoke in the spotlight

For a tasty artichoke soufflé, opt for the freshness of Brittany. Find your Camus artichokes from Brittany at the markets in Lannion, Tréguier or Trébeurden, and your free-range eggs from producers in the Trégor region. By using short distribution channels, your recipes gain in flavour and support the Côte de Granit Rose region.

Breton starters