Asiago, Artichoke & Spinach Soufflé
"Try this rich-tasting cheese, artichoke and spinach soufflé recipe for your next brunch. If you can’t find artichoke bottoms—literally the bottom of the artichoke heart without the leaves attached—you can substitute regular canned artichoke hearts instead. Just be sure to pat them very dry to prevent your soufflé from being too wet...."
INGREDIENTS
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3 tablespoons fine, dry breadcrumbs
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1 14-ounce can artichoke bottoms, drained
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4 ounces (about 1 1/4 cups) chopped frozen spinach, thawed
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1 cup finely shredded Asiago or Parmesan cheese
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1/2 teaspoon freshly ground pepper
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1 1/2 cups low-fat milk
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2 tablespoons unsalted butter
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2 tablespoons canola oil
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1/4 cup white whole-wheat flour (see Tips) or all-purpose flour
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4 large egg yolks, at room temperature (see Tips)
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8 large egg whites, at room temperature (see Tips)
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1/8 teaspoon salt
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