The Spinach Artichoke Soufflé is a tasty dish that blends creamy and savory flavors with a delicate, airy texture. This dish is perfect for elevating any gathering, offering a comforting brunch experience.

Fresh baby spinach and marinated artichoke quarters compliment this dish with earthy and tangy flavors, creating a balanced, savory base. The artichokes bring a subtle saltiness that complements the mild, fresh spinach, adding depth to every bite. Shredded Parmesan cheese enhances the filling with its nutty, salty richness, while a careful blend of garlic, onion powder and black pepper provides aromatic warmth.

The soufflé’s airiness comes from the whipped egg whites, which fold into the savory mixture to create a delicate cloud-like texture. While egg yolks and a creamy milk and butter base add richness and seamlessly bind the ingredients. The sautéed onion and garlic lend a soft, sweet undertone, infusing the entire dish with deeper flavors and aromatics.

This Spinach Artichoke Soufflé recipe is a delightful blend of sophistication and comfort, perfect for a leisurely brunch with friends and family.  

Prep Time:  8 minutes   |    Cook Time:  27 minutes   |    Total Time:  35 minutes   |    Servings:  8

Ingredients:

• Carlini  Canola Cooking Spray
• 1/3 cup chopped  Tuscan Garden  Marinated Artichoke Quarters
• 1 cup chopped  Simply Nature  Organic Baby Spinach
• 2 tablespoons Emporium Selection Shredded Parmesan Cheese
• 1/4 teaspoon  Stonemill  Iodized Salt
• 1/4 teaspoon  Stonemill  Ground Black Pepper
• 3/4 teaspoon  Simply Nature  Organic Garlic Granules
• 1/4 teaspoon  Stonemill  Onion Powder
• 2 tablespoons  Countryside Creamery  Unsalted Butter
• 1/4 cup minced onion
• 1 tablespoon minced garlic
• 2 tablespoons  Baker’s Corner  All Purpose Flour
• 1 cup  Friendly Farms  2% Milk
• 3  Goldhen  Large Eggs, yolks only
• 4  Goldhen  Large Eggs, whites only

Directions:                                  

1. Preheat oven to 375°.
2. Spray eight 4-ounce ramekins with cooking spray and reserve.
3. In a medium bowl, combine artichokes, spinach, cheese and spices. Reserve.
4. In a small saucepan over medium heat, melt butter and sauté onion and garlic until soft. Whisk in flour until combined. Slowly whisk in milk and cook until thickened. Remove from heat and whisk in egg yolks one at a time. Combine onion mixture with reserved vegetable and spice mixture.
5. In a separate bowl, with an electric mixer, whip egg whites to stiff peaks.
6. In 3 batches, fold the egg whites into vegetable mixture. Divide evenly between ramekins and bake for 18-22 minutes. Remove from oven; serve immediately.

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen

Calories 90 | Total Fat 6g | Sodium 180mg | Total Carbohydrate 5g | Fiber 1g |   Sugars 2g