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