Artichoke And Oyster Souffle

The man of sorrow sees it coming toward Him. He already senses something of the perfidy, the hypocrisy, the calumny, the mockery, the pain, and the shame which like an avalanche threatens to overwhelm Him. Yet, He does not retreat or even stand still. With unflinching determination, He walks right into it, for He knows that this is necessary in order that His people may be saved. “Having loved His own…He loved them to the uttermost” (John 13:1).

William Hendriksen

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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