Artichoke Souffle

Preparation:

Preparation: Rinse and boil the potatoes without peeling them. Peel the green part of the leeks, chop them finely and let them dry in a pan with a little water and a little salt, until they become creamy. Boil the artichoke hearts for about ten minutes, then drain, blend them and add the purée obtained to the cream of leeks. Add the yoghurt, the half cube and let the purée dry over low heat for a few minutes. Remove from the heat and add the ricotta, the grated Parmesan cheese, the peeled and pureed potatoes, a grating of nutmeg, the egg yolks, one at a time, mixing well. Whip the egg whites until stiff and gently fold them into the mixture. Grease a mold with high edges with a little olive oil and pour the mixture into it. Bake at 200 degrees for about 40 minutes, until the soufflé is well swollen and with a golden surface. Remove from the oven and serve immediately.