Lemon Artichoke Souffle Recipe

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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

Despite the fancy name, this is an easy comfort food to bake for brunch.

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