Artichoke and Oyster Souffle

1. 1

   ** See recipes for Oyster Souffle Base, and Oyster Sauce.

2. 2

   Trim the artichokes and rub the cut ends with lemon.

3. 3

   (This prevents oxidation which can turn the ends of the artichokes brown.)

4. 4

   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.

5. 5

   Remove the choke from the water, re-form the cooked artichoke and stuff with the souffle base.

6. 6

   Preheat your oven to 375F (190C).

7. 7

   Bake for 20 minutes or until the souffle is puffed and brown.

8. 8

   Serve topped with Oyster Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.