Preparation:
** See recipes for Oyster Soufflé 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 soufflé base.
Preheat your oven to 375F
Bake for 20 minutes or until the soufflé 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 Orlean |
