| 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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