Soufflè ai carciofi e salsa al Parmigiano Reggiano

Ingredients for four people: For the filling: 4 large artichokes, 1 clove of garlic, 1 sprig of parsley, 150 g of Parmigiano-Reggiano cheese, salt to taste, freshly ground pepper to taste, extra virgin olive oil. For the béchamel sauce: 250 g of whole milk, 40 g of "00" flour, 30 g of butter, 3 eggs (yolks only), 3 egg whites, beaten until stiff, salt to taste, nutmeg to taste. For the Parmigiano-Reggiano sauce: 150 g of Parmigiano-Reggiano cheese, 150 g of whole milk, 150 g of cream (fresh cream). Preparation: Clean the artichokes and cut them into very thin slices. Cook them in a pan with extra virgin olive oil, a clove of garlic, and salt and pepper to taste. Blend the artichokes until creamy and set aside in a bowl. Prepare the béchamel sauce by melting the butter in a saucepan, then add the flour and cook until golden. Pour in the warm milk and whisk until smooth and thick. Season with salt and pepper to taste. Combine the artichoke cream with the warm béchamel sauce. Add the egg yolks one at a time. Once incorporated, set aside. Prepare the Parmesan sauce by slowly melting the Parmesan in the milk and cream with a whisk. DO NOT bring to a boil. Cook until smooth and creamy. Preheat the oven to 190°C (375°F), placing the rack on the lowest rack. Beat the remaining three egg whites until stiff, then gradually add them to the artichoke and béchamel filling, stirring with a spatula from bottom to top to incorporate as much air as possible. Using a small ladle, spoon the filling into the previously buttered ramekins (with plenty of butter), clean the rim with your finger, and make a small well in the center of the ramekins (see video). This step is important for the soufflé to rise. Bake for 35 minutes without opening the oven. Remove from the oven when the top of the soufflé is starting to brown. Plate with a small bowl of Parmesan sauce. Enjoy your meal!