Artichoke with parmesan souffl


  • 4 cooked globe artichokes, leaves stripped off, bottoms only well drained
  • olive oil, to grease the baking dish
  • 6 egg whites
  • 125 g parmesan, freshly grated
For the optional salad garnish:

  • leaves from a cos lettuce, outer leaves removed roughly shredded
  • 4 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • salt, and freshly ground black pepper


An Impressive, Yet Light Starter From The Tanner Brothers: Globe Artichokes Containing A Light-as-air Parmesan Soufflé, Served With Balsamic-dressed Wilted Cos Lettuce

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