Cheese Soufflé with Artichokes and Spinach

This makes an excellent family dinner or a delicious brunch. Serve with chunks of toasted baguette, and a nice dessert. Lot’s of puff make this seem like a great deal more than it actually is!

Serves: 6Hands-on: 15 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6


  • 2 Tbsp. unsalted butter, divided
  • 1 Tbsp. all-purpose flour
  • 1⁄2 cup marinated artichokes, drained and chopped
  • 1 package (10 oz.) frozen chopped spinach, thawed and moisture squeezed out
  • 1 Tbsp. cornstarch
  • 1 cup whole milk
  • 1⁄2 cup grated Cheddar cheese
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 6 large eggs, separated


  • Preheat oven to 375°F. Spread a two-quart soufflé dish or casserole with 1 tablespoon butter. Sprinkle with flour to cover.
  • Put the well-drained vegetables in a bowl. In a saucepan, melt 1 tablespoon butter and whisk in the cornstarch, let foam and slowly whisk in the milk. When thickened add the cheese, salt, pepper, and vegetables. Set aside.
  • Beat the egg yolks and add them to the vegetables and sauce. Using a clean beaters and bowl, beat the egg whites until stiff.
  • Fold the egg whites into the vegetables and sauce. Pour into prepared baking dish and bake in the middle of the oven for 35 minutes. Serve instantly.