Artichoke Soufflé
serves 6


  2 unbaked pie crusts
12 artichoke hearts
1 cup of fresh milk
7 eggs
1/2 cup of parmesan cheese
1/2 onion, minced
1 clove garlic, minced
How to Prepare
  Filling: Fry the onion and garlic in a little bit of oil. Separately, boil the artichoke hearts and cut in slices. Add the milk and egg yolks. Beat the egg whites in a mixer until they form stiff peaks. Fold the other ingredients into the beaten egg whites.

Place one unbaked pie crust in the bottom of a 10" pie pan. Pour filling into pan. Top with second pie crust. Sprinkle with additional parmesan cheese and dot with butter.

Bake at 350F for 40 minutes, or until brown.

Serve as first course. May be served at room temperature.