Ingredients
4 medium artichokes
1 medium lemon, halved
1 oyster souffle base **
1 oyster sauce **
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 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
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New
Orleans
Servings: 4 servings
Artichoke & Oyster Souffle Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Fish; Seafood; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into the far past, certainly as far into history as ancient Egypt, and potentially, even further back. Having said that, in the main part, these ancient records were just very simple hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Closer to modern times, we have a couple of interesting recipe books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that is familiar to us all today, but instead accounts of the types of food prepared for the upper classes of those days. During the next few hundred years, the upper-class families of Europe competed with each other to lay on the most exotic meals, and because of this the best chefs and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, testing, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking books are in high demand, mostly due to higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Artichoke & Oyster Souffle recipe.
