Artichoke Souffle (6 servings) 1/4 cup mild salsa (separated) 1/4 cup grated Parmesan cheese 1 cup shredded sharp cheddar 1 cup shredded Monterey jack 16 oz light sour cream 1 10oz can artichokes hearts - chopped (do not use marinated) 10 large eggs butter flavored cooking spray basil sprigs (optional) Preheat oven to 350 degrees. Spray 6 oz ramekins with butter flavored cooking spray. Spread 1 Tablespoon salsa in the bottom of each dish. Distribute chopped artichokes evenly in each of 6 dishes. Sprinkle Parmesan, Monterey jack & cheddar cheese over each. Place the eggs & sour cream in blender container and blend until smooth. Pour the egg mixture over the cheese in the ramekins. Bake uncovered in a 350 oven for 30-40 minutes or until set. Serve with a sprig of basil. May be made ahead of time before cooking - leave overnight in the refrigerator. Substitutions for Artichokes: sausage; sauteed onions; spinach; crumbled bacon. Mr Breakfast would like to thank brekkiebaby for this recipe. Recipe number 2244. Submitted 1/24/2008.