Instructions: Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add shallot, and saute 2 minutes. Add spinach; cook 30 seconds or until spinach begins to wilt. Add artichokes; stir well. Coat 6 (6-ounce)

custard cups or 1 (6-cup) souffle dish with cooking spray; divide mixture among dishes. Set aside.

Place cornstarch in a saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute or until thickened and bubbly, stirring constantly.

Lightly beat 2 egg yolks in a bowl with a wire whisk. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Add cheese, pepper, and oysters; cook an additional 2 minutes, stirring frequently. Pour into a bowl; set aside.

Beat 4 egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Stir one-fourth of egg whites into oyster mixture; fold remaining egg whites into oyster mixture. Spoon evenly into souffle dishes. Place dishes on a baking sheet.

Bake at 400 deg for 10 minutes. Reduce temperature to 350 deg; bake 15 minutes or until puffed and set.

Yield: 6 servings.

Serving Ideas : Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.