Fresh Artichoke Goat Cheese Souffle with Thyme
A sophisticated French-inspired souffle featuring pureed fresh artichoke hearts folded into a creamy base enriched with tangy goat cheese and aromatic thyme. The delicate texture rises beautifully in individual ramekins, creating an impressive appetizer or light lunch perfect for entertaining or special occasions. This version stands out for its use of whole artichokes rather than canned, creating a more complex, earthy flavor that pairs beautifully with the creamy goat cheese and fresh herbs.
Ingredients
- 4 large fresh artichokes1 1/2-2 cups canned artichoke hearts packed in water or frozen1:1vegetarian
use drained canned or thawed frozen
- 4 extra large eggs, separated
- 1 cup half and half or whole milk
- 3 tbsp butter, plus extra for ramekins
- 3 tbsp flour, plus extra for dusting ramekins
- ¼ cup goat cheese or any other melting cheese
- ½ tsp salt
- ¼ tsp white pepper
- 1 pinch nutmeg
- 1 tbsp fresh thyme leaves
Instructions
- 1
If using fresh artichokes, trim and cook in boiling salted water until tender about 1 hour depending on size, then drain and remove outer leaves and fuzzy choke, reserving heart and 1 inch of tender stem
- 2
Preheat oven to 400F
- 3
Blend artichoke hearts with half and half in blender until very smooth
- 4
Melt butter in small pot over medium heat, add flour and whisk until smooth, cooking one minute without browning
- 5
Gradually add artichoke mixture while whisking constantly until thickened
- 6
Turn heat to low, add salt, pepper, and nutmeg, then simmer 5 minutes
- 7
Stir in goat cheese and thyme, then turn off heat
- 8
Separate eggs, placing whites in mixer and yolks in small bowl
- 9
Temper yolks by adding tablespoon or two of warm artichoke mixture, then gradually whisk tempered yolks into artichoke mixture
- 10
Set pot aside to cool to room temperature
- 11
Boil 1-2 quarts of water for hot water bath
- 12
Beat egg whites until foamy, add pinch of salt, then continue until medium stiff peaks form
- 13
Gently fold egg whites into room temperature artichoke mixture
- 14
Grease eight 2 inch ramekins with butter and dust with flour on all sides
- 15
Fill ramekins to 1/2 inch from top with mixture and top with thyme sprig
- 16
Place ramekins in baking dish and fill with hot water halfway up sides
- 17
Bake at 400F for 10 minutes, then reduce to 350F and bake 15 minutes more
- 18
Serve immediately
Tips
Make the base mixture ahead up to the egg white folding stage - can sit at room temperature for 2 hours or refrigerate overnight before proceeding.
Be careful not to overbeat egg whites; you want medium stiff peaks that are firm but not dry to ensure proper folding and rising.
Souffles will deflate after removing from oven but still taste good the next day and can be reheated in the ramekin.
Good to Know
Best served immediately, but leftovers can be refrigerated up to 2 days and reheated in ramekins
Base mixture can be made up to overnight ahead, then fold in whites and bake when ready to serve
Serve immediately while puffed and hot, as souffles deflate quickly once removed from oven
Common Mistakes
Don't overbeat egg whites to avoid dry, difficult-to-fold whites that won't incorporate smoothly
Temper egg yolks gradually to avoid scrambling when adding to warm artichoke mixture
Ensure artichoke mixture is at room temperature before folding in whites to prevent deflating
Substitutions
use drained canned or thawed frozen
FAQ
Can I use canned artichokes instead of fresh?
Yes, use 1 1/2-2 cups drained canned artichoke hearts packed in water, or use frozen and thawed. The flavor will be milder but still delicious.
How long will the souffle stay puffed?
Souffles begin deflating immediately after removal from the oven, so serve within 5-10 minutes for best presentation, though they taste good even deflated.
Can I make this ahead of time?
You can prepare the base mixture up to overnight ahead and refrigerate, then fold in beaten whites and bake when ready to serve.