Artichoke & Oyster Souffle
Submitted by ratboy
New Orleans-style whole artichokes stuffed with oyster souffle and topped with oyster sauce. A dramatic, savory showpiece for seafood lovers.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
60 minStraight from the kitchens of New Orleans, this recipe takes whole artichokes and fills them with something truly spectacular.
Boiled artichokes get their fuzzy chokes scooped out, then re-formed and stuffed with a light, airy oyster souffle base. Twenty minutes in a hot oven and that filling puffs up golden brown, spilling over the leaves like a savory cloud.
A drizzle of rich oyster sauce over the top finishes the whole thing off.
This is a masterchef-level dish that demands attention at the table.
Pro Tips
- Rub all cut surfaces with lemon immediately to prevent browning
- Test the artichoke bottoms with a knife. They should be just tender, not mushy, before stuffing
- The souffle waits for nobody. Get it into the oven the moment the artichokes are stuffed
- Serve immediately. A souffle deflates fast and you want the full dramatic puff at the table
Ingredients
Directions
** 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℉ (190℃).
Bake for 20 minutes or until the souffle is puffed and brown.
Serve topped with Oyster Sauce.
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