Artichoke and oyster souffle
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]ks۶\ m E3iԉ&m@$$!" %+m(e9ESd YBOG="'/,qݷ#}zzwr<}N,Vwg˲B;jFg#%&)q6' jξ|u%^Sl̴dt`Ķ4OuAl+dف ő<4"dY(|"[ftWEf0p⼒mpQު% `qUX鷚lV0yT@w{K#Z[bL#֨ynya(& YܚoZc=K0ѻ89<9ԑ&4#g fEJ"c}_57 "LFv> a3:90XC:$E$\B9&cz-MFf1QW؎Vfճ@pA wkRR3H.!/s}WcN\*lv 1TcJŗjWϜm&'0u|q;5q&ӐV;GO髩m_vyl5?M߅?_<~D#Ea^}z>!f0|Q<9:ǟz'd~m)ҋ));<:E= _9a hi!8 jxfu~$qB3r'דMM=&!8@?-UbP.*2%mYpfWׇgQIīw?s"z哣ڇQ ؝]GO/s>ټ%QY 􌈱kwv gZv w| hg8V{[jҔZ!q%S'pǣ^~519IϏ7WIt8s'懗P`B1˃RT=^Ǔ'N뱍]+R$#aBVpK&E~\ynZnp>Q7Ӡbyr3ǐ(|zvy$;{e`F$ٸY}C>o+-)ɂx3i>7-IEbUsyE<+p :y~w@p-򫋻 I@=st)IQbkeޗKyxHOs~IvzSZWL<[ADr[A f@?  xR 3r*㒵;#H b',uЯ HƄ%NI48A) ΐEN?:1fz%.O)g -z G{%8b'ٰLun&ȀF?+!7+p)߾++*f8t`??y<9-g g,Ηjv%S̟JiW)$* bQ ^ \G41\]{MiaojUu\)qAVҕ%d !/1[QPbt)RݺLni֪0/"TMjP(bRYɴK=,R}vǷ/ ڛyՓg~5/>J[^ѠÐ8ɐG]v,(=cVZ4mknd셣KIܭ.9nczkGy/*1 -,Y= tohj!nȱcUj bgM}7:Q<έV>8uYJ-}4a0K;oKJEhp'v# ]O)AUrϥr>h3ޛX0ʥ}Uv6xwEd):a%:veEt3bU+adcA//M"Em{lJo*Ʋ3U[`;|ZT%-Z؉oď@,V£)ݓpĮιjAB•x>L5dY},Zz~{2ZOCܴD7sHUI&nehޙMBU RA7NYȹue㫵0K9X1vn^&E{-Y 6,zI>#p*nB6"w2^m;*>9H́cɃuH2%9gIX:*[UFY[g<_l%v@6:ۭtv^9uGyFzԿfnzW{N,J/߹^{Fggк(\ Wm2@7 t$YؔXԀo70^a6FhHYih@5͂^+Ȩ=] y6t@8<3@=<|:~ؐl ʣљAqE9V38p6zIi׎)PFj ZakKl-غR\Bs{@JtP6nZHpD׷h )2\!:i2Rdhqy&J"%NuiƃP1}X utr.-yi !lFt|<HeLHvpMmDu4lts|2Bsr% т<`HS>Nɵ}ua(l"B oe݇6t":d=Lc0&,(cEr!p)ř.,:8&!ց<2,di izG$7 .x#JuPϦi2:`cMx(#qL2+xM1 1\KcFdŏqD>iQN.t5tu̧Lc1 (#-L-(L( _m'Tǂa$1.ce>`7AD6v´mk <9E8c /BocjqR iMupq{(Aۆ1Px>'l&D1 CmiBp?k`": `>b˙/ڦM4!K߿ c,MP4~ALL6V&Ep!:mi\ Qm:*xy_,qoS1gZǼ%iFuԁѴoDp/ :|-ǂ -CII0wQi0gLFE%t@4ll,2|[vƉ6]K Xa.-]8K v]]WZC@ǔD״ V Lhi9X Sў%-Mwiubi?8J X Bp-o ~hޜvH: 0h1al 7},Ƀі6i44i":e1nNT6K Y 'p^CTK iSLppBaS.m3E)IniCWQr-W74% Artichoke and oyster souffle
  Artichoke    Vegetables    Seafood    Oysters    Souffles  
Last updated 10/4/2011 8:04:43 PM. Recipe ID 29847. Report a problem with this recipe.
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      Title: Artichoke and oyster souffle
 Categories: Seafood, Vegetables, Masterchefs, Norleans, Pal
      Yield: 4 Servings
 
      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 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.
  




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Recipe ID 29847 (Apr 03, 2005)

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