Recipes From the May/June 2012 Issue of EatingWell (Slide 38)
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.
Recipe: Asiago, Artichoke & Spinach Soufflé
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