1 c  Skim milk
2 tb Vegetable oil
1/4 ts Salt
1 c  Flour
2    Eggs
3    Egg whites
Artichoke Filling

Preheat oven to 450. Coat baking sheets with nonstick cooking spray.
Heat milk, oil & salt in medium sized heavy saucepan. As soon as mix
comes to a boil, remove from heat. Immediately stir in flour with
wooden spoon; beat until dough pulls away from sides of pan. Bet in
eggs & whites, one at a time, beating after each addition, until mix
is smooth & glossy. Place mounds of dough ( about the size of a large
walnut) on sheets, leaving 1 1/2″ between. Flatten with moistened
fingertips to 1/2″ thickness. Bake in 450 oven for 10 minutes. Reduce
temp to 400. Bake 20 minutes or more until puffed, golden & lightly
crusty. Remove puffs from sheets to rack to cool. To fill, cut tops
from puffs. Spoon in Artichoke filling. Replace tops. To heat, place
puffs on sheet. Cover lightly with foil. Bake in preheated 375 oven
10 minutes. The stuffed puffs can be frozen. To reheat, place frozen
on baking sheets. Cover lightly with foil. Bake in preheated 375 oven
for 20 minutes.