Warm Artichoke and Goat Cheese Souffles in Endive Leaves
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Diane Forley
total prep 491 calories/serving
These soufflés are best served hot.
- Heat olive oil in sauce pan over medium heat. Drain artichokes well and add to pan. Cook over medium heat until golden brown, about 15 minutes. Stir occasionally to brown evenly. Season with salt and add chopped garlic. Cook over low heat to cook garlic for another minute until it is softened but not brown. Remove from heat and add peas, mint and parsley.
- Transfer to medium sized mixing bowl and allow to cool. With a large spoon, stir in bread crumbs, cheese and egg. Cut 1 inch from root end of endives. Separate 12 leaves and set aside. Fill leaves with 1 to 2 Tablespoons of artichoke filling, depending on the size of the leaf. Place in an oven proof casserole dish. Bake at 350 for 12 to 15 minutes or until filling is cooked through.