Lemon Artichoke Souffle

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Nutrition Per Serving: 

Calories 420 (43% Calories from Fat), Protein 23g, Carbohydrate 38g, Fiber 4g, Fat 20g, Sat. Fat 8g, Cholesterol 240mg, Sodium 1390mg


3⁄25 teaspoons
Cayenne pepper, ground (Basil Sauce)
8 units
Eggs (Lemon Artichoke Souffle)
3 cups
Soymilk, fat-free, unsweetened (Lemon Artichoke Souffle)
3⁄4 teaspoons
Mustard, dry (Lemon Artichoke Souffle)
1⁄2 teaspoon
Salt (Lemon Artichoke Souffle)
14 ounces
Artichoke hearts in water, drained, chopped (1 can = 14 oz.) (Lemon Artichoke Souffle)
2 teaspoons
Lemon peel, grated (Lemon Artichoke Souffle)
1 1⁄2 teaspoon
Thyme, ground (Lemon Artichoke Souffle)
12 units
White bread, slices (Lemon Artichoke Souffle)
12 ounces
Soy Pepper Jack-style cheese, low-fat, grated (1 pkg = 12 oz.) (Lemon Artichoke Souffle)
1⁄4 cup
Butter or margarine, melted (Lemon Artichoke Souffle)
1 cup
Basil, fresh (Basil Sauce)
1 tablespoon
Thyme, fresh (Basil Sauce)
1 cup
Sour cream, low-fat (Basil Sauce)
1 teaspoon
Garlic, minced (Basil Sauce)
1⁄2 teaspoon
Lemon juice (Basil Sauce)
1⁄4 teaspoon
Salt (Basil Sauce)

Instructions for Lemon Artichoke Souffle

Stir eggs, soymilk, mustard and salt in large bowl until blended; set aside.  Stir artichokes, lemon peel and thyme in medium bowl until blended; set aside.  Place basil sauce ingredients in food processor or blender and puree until smooth; set aside.

Cut crust off of bread.  Place crust in food processor and process to fine crumbs; set aside.  Place 6 slices bread in buttered 13x9x2-inch pan, covering bottom.  Spoon lemon-artichoke mixture over bread.  Sprinkle with cheese.  Place remaining 6 slices bread over cheese.  Pour egg mixture over top of bread.  Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350°F.  Let soufflé stand at room temperature1 hour before baking.  Mix melted butter and reserved crust crumbs together.  Sprinkle over top of soufflé just before baking.  Bake at 350°F for 50 to 60 minutes until set and top is browned.  Remove from oven and let stand 5 minutes before cutting.  Serve with dollop of basil sauce.