Preheat oven to 350º
If doing with real artichokes, bring huge pot of salted water to a boil, cook the artichokes 45 minutes or longer. Cool and then remove leaves and fuzzy chokes.
Purée artichoke hearts in a food processor until smooth.
Melt butter in a medium saucepan. Add flour and whisk until bubbling and smooth. Gradually add mil, whisking away. Season with salt and pepper and simmer until sauce thickens--8-10 minutes.
Off the heat, add Gruyere and whisk until melted. Transfer béchamel sauce to a bowl and let cool for 10 minutes.
Grease four ramekins with butter and dust with flour, tapping out excess.
Whisk the egg yolks one by one into the béchamel sauce, then add the artichoke purée, mixing until smooth.
Whisk the egg white until foam--you can use an electric mixer. Add a pinch of salt and continue whisking until stiff.
Fold the whites gently into the artichoke mixture. Fill the ramekins to 1/2-inch from the top.
Bake until risen and golden, 25-30 minutes. Serve immediately.