Source: Bistro 110, Chicago, Illinois

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

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.