Instructions: Preheat oven to 200C/400F/Gas Mark 6.
Generously butter a 1.75 litre dish and dust evenly with half the parrnesan tapping it around the dish to coat it evenly.

Cook the broad beans in boiling salted water for 5 minutes drain and cool quickly then slip off the skins and discard.

Heat the olive oil in a pan and fry the prosciutto quickly until it i crisp; remove and drain on kitchen paper.

Add the shallots ar rosemary to the pan and cook gendy for 5 minutes until the shallots are golden and softened.

Return the beans and cook for a further 2 minutes.

Blend to a rough puree in a blender or food processor taking care not to make it too smooch.

Melt the butter in a large pan add the flour and stir for a minute over low heat then add the milk a little at a time stirring constantly until the sauce is smooch.

Simmer for 3 minutes stirring constancy.

Remove from the heat and stir in the bean purde sundried tomatoes artichokes egg yolks and salt and pepper to taste; mix well.

Whisk egg whites until stiff in a clean dry greasefree bowl and mix a quarter evenly into the sauce.

Gently fold in the remaining egg white cutting through the mixture widh the edge of a large metal spoon to break down as few of the air bubbles as possible.

Turn the mixture into the prepared dish and sprinkle with the remaining parmesan.

Bake for 30 35 minutes until the souffle is well risen and golden.

Serve immediately.

For fan ovens preheat to 180C/350F and cook for 35 minutes

Serves 8 as a starter

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.