Artichoke And Oyster Souffle

Form the feeling of our own ignorance, vanity, poverty, infirmity, and – what is more – depravity and corruption, we recognize that the true light of wisdom, sound virtue, full abundance of every good, and purity of righteousness rest in the Lord alone. To this extent we are prompted by our own ills to contemplate the good things of God; and we cannot seriously aspire to Him before we begin to become displeased with ourselves… Accordingly, the knowledge of ourselves not only arouses us to seek God, but also, as it were, leads us by the hand to find Him.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	New Orleans	Masterchefs, Norleans, Pal, Seafood, Vegetables	4	Servings

INGREDIENTS

4		Artichokes
1		Lemon, halved
		Oyster Souffle Base **
		Oyster Sauce **

INSTRUCTIONS

* 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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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