Serving Size / Yield
- 1 14-oz. can artichoke hearts (water packed)
- 1 Tbs. bread crumbs
- 12 eggs, separated
- 2 Tbs. milk
- 4 Tbs. butter
- 2 Tbs. flour
- 2 Tbs. parmesan cheese, grated
- 8 oz. mozzarella cheese, sliced
Preheat oven to 375 degrees. Grease and sprinkle with bread crumbs in a 9x9-inch pyrex or heat-proof dish. Drain artichokes and cut into quarters. Set aside. In a large mixer bowl, beat egg whites until stiff peaks form. Add egg yolks, one at a time, then milk, butter, flour, salt and pepper, beating well after each addition.
Remove bowl from mixer. Gently fold in parmesan cheese and quartered artichokes. Blend well. Pour mixture into prepared dish. Top with mozzarella slices and bake until golden brown for about 40-45 minutes.
This recipe is from "What's Cooking in Niles."