Artichoke Soufflé (Sformato di Carciofo)

This is how the late and much missed freelance writer Kyle Phillips, a Tuscany-based food and wine lover and expert, described a sformato.  “A sformato is similar to a soufflé, but not as airy, and therefore doesn’t require the care in preparation its French cousin does — there’s no danger that it will deflate.”

The reason my last previous blog was all about soufflé is that I was making a soufflé with cooked artichokes in it.

When I looked at the sheer amount of artichokes, I realized that I did not have a large enough soufflé dish to accommodate it. Not to worry – I went for an oven dish that was indeed large enough.  The only ‘problem’ I realized, however, was that the soufflé would now not ‘rise’ as such because the mixture would be spread out too thinly.  No problem!  Instead of a soufflé, I would make a sformato. Call if a flan if you prefer.

This is the saucepan containing a mash of three cooked artichokes, which I had blended together with some grated pecorino, cream, salt and pepper and lots of fresh mint.  At this stage, the mash was a little warmer than room temperature.

I then proceeded to make the roux for the soufflé (6 egg yolks etc – see previous blog).

I then combined the soufflé roux with the artichoke mash, and transferred it to a mixing bowl.I buttered the large oven dish.

I then whisked the 6 egg whites with an eletric whisk until nice and firm.

I added some of the egg whites to the artichoke mash – to loosen it up a little.  It was pretty thick.  Be gentle.

And then of course I added the rest of the egg whites, being careful not to combine too vigorously for fear of ruining the ‘airiness’ of it all.

It all got transferred to the oval oven dish.

I popped it into the hot oven, at 190°C.  It cooked for about 35 minutes.

And here it is out of the oven and ready to be eaten.

And very nice it was too.  Pecorino cheese and artichoke are best friends.

This is good to eat even at room temperature.  Perfect for a picnic, why not?

Below is a link to another website that quotes Kyle Phillips and sformato making, just in case you might be interested.

https://www.thespruceeats.com/how-to-make-a-spinach-sformato-2019091