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Artichoke and Oyster Souffle Recipe

Artichoke and Oyster Souffle recipe and other artichoke recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Artichoke and Oyster Souffle recipe  PDF


4 md Artichokes
1 md Lemon, halved
Oyster Souffle Base Oyster Sauce See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents o idation 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 : Bo 71112, New Orleans, Louisiana 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

Artichoke and Oyster Souffle recipe and other artichoke recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
398 people have voted
Last Reviewed on 2018-06-21



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