fetchpriority=”high” decoding=”async” class=”alignleft size-full wp-image-160754″ src=”https://thinktasty1.wpengine.com/wp-content/uploads/2016/04/artichoke_and_feta_cheese_soufflé.jpg” alt=”artichoke_and_feta_cheese_soufflé” width=”400″ height=”400″ srcset=”https://www.thinktasty.com/wp-content/uploads/2016/04/artichoke_and_feta_cheese_soufflé.jpg 400w, https://www.thinktasty.com/wp-content/uploads/2016/04/artichoke_and_feta_cheese_soufflé-150×150.jpg 150w, https://www.thinktasty.com/wp-content/uploads/2016/04/artichoke_and_feta_cheese_soufflé-300×300.jpg 300w, https://www.thinktasty.com/wp-content/uploads/2016/04/artichoke_and_feta_cheese_soufflé-170×170.jpg 170w” sizes=”(max-width: 400px) 100vw, 400px” />This week we have a new addition to the crop of vegetarian recipes to relish. Continuing with the theme that veggies can be both delicious and decadent in some dishes, we turn to the enticing Artichoke and Feta Cheese Soufflé from our friends at Pennsbury Inn in Chadds Ford, PA. Located in the heart of Brandywine Valley and listed on the National Register of Historic Places, this B&B seamlessly blends colonial heritage and country elegance while boasting exceptional activities and accommodations, and of course, plenty of culinary specialties guests savor created by innkeeper and chef Cheryl Grono.
Artichoke and Feta Cheese Soufflé
2016-04-06 08:36:16
Yields 5
An easy, vegetarian dish that can be served for brunch, lunch, or dinner
- 5 eggs
- 1/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 8 oz. cottage cheese
- 2 cups Monterey Jack cheese, grated
- 4 oz. Feta cheese, crumbled
- 6 oz. artichoke hearts, drained and chopped
- Combine all ingredients.
- Spray five or six ramekins with cooking spray.
- Divide mixture into ramekins (about 1/2 cup each).
- Bake at 400° until golden (20-30 minutes).
- Remove ramekin to serving plate.
- Serve soufflé accompanied with toast or English muffins and roasted potatoes or another side dish.
By BnB Finder
Think Tasty https://www.thinktasty.com/
