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Artichoke & oyster souffle

Yield: 4 Servings

4 md Artichokes 1 md Lemon

halved Oyster Souffle Base ** Oyster Sauce ** ** See recipes for Oyster Souffle Base and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents oxidation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook for 30 minutes or until the bottoms are just tender and a leaf pulls out with only slight resistance. Remove the choke from the water re-form the cooked artichoke and stuff with the souffle base. Preheat your oven to 375 F. Bake for 20 minutes or until the souffle is puffed and brown. Serve topped with Oyster Sauce. Source: Great Chefs of New Orleans Tele-record Productions : Box 71112 New Orleans Louisiana - 1983 : Chef Gerhard Brill Commander's Palace Restaurant New Orleans

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More