Artichoke Shrimp Soufflé

Ingredients

• 4 artichokes
• 1 untreated lemon
• Salt
• 60 g Butter
• 30 g flour
• 0.375 l warm milk
• nutmeg
• pepper (ground)
• 5 eggs
• 125 g cheese (e.g., parmesan)
• 8 shrimp tails (ready to cook)
• 1 tbsp butter
• Chives

Instructions

1. 1.

   Wash the artichokes, break off the stem with the lower small leaves. Remove the outer leaves. Trim the leaf tips with kitchen scissors. Halve the lemon and rub all cut surfaces. Place the artichokes in a large pot of salted water and cook for 30 minutes with a slice of lemon. Remove, drain, and scrape out the inner fluff with a spoon. Preheat the oven to 180°C.

2. 2.

   For the filling melt butter in a saucepan, sauté flour until pale. Gradually whisk in milk and bring to a boil, letting the sauce thicken. Season with salt, pepper and nutmeg.

3. 3.

   Separate the eggs. Stir yolks into the sauce. Grate cheese finely and fold it in as well. Beat egg whites stiffly and gently fold them into the cooled sauce. Fill the artichokes with the soufflé batter up to about 2 cm below the rim, bake immediately for about 25 minutes. Do not open the oven door during baking.

4. 4.

   Sauté shrimp in 1 tbsp butter for about 3 minutes, season with salt and pepper.

5. 5.

   To serve, arrange the artichoke soufflé in small bowls, scatter shrimp over it and sprinkle chives.

6. 6.