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| Enjoy making this signature Artichoke dish from the menu of Bistro 110-Chicago.
Or if you ever find yourself shopping on Michigan Avenue, stop in and try the real thing.
The combination of melted brie and mustard sauce is a sure treat for the tast |
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Artichoke Stuffed with Brie
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| Source: Bistro 110, Chicago, Illinois |
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Ingredients
1 large Ocean Mist Artichoke
2 ounces brie
1 tablespoon chopped Shallots
4 ounces white wine
8 ounces butter (1/4 inch slices)
2 ounces whole grain mustard
1 tablespoon white wine vinegar
squeeze of lemon juice
salt and pepper to taste
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Directions
Cut off the top and bottom of the Artichoke. Cook it in boiling water for 10-15 minutes until the bottom is easy to pierce with a fork. Run Artichoke under cold water to stop the cooking process.
When cool enough to handle, cut the inner choke away from the Heart. Cut the brie into 1/2" chuncks. Place the brie into the Artichoke and throughout the leaves.
Place on a cookie sheet and bake at 350 degrees until the brie is melted (approximately 10 minutes).
To make the mustard sauce, combine Shallots and white wine in a saucepan over high heat. Slowly add the butter and remove from heat. Then add mustard, white wine vinegar, salt, pepper and a squeeze of lemon juice to the mixture.
Drizzle mixture over Artichoke and serve. |
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