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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This makes a wonderful appetizer or tapa. The recipe is from French restaurant Bistro 110 in Chicago. Ingredients:
1 artichoke |
2 ounces brie cheese |
1 tablespoon chopped shallot |
4 ounces white wine |
8 ounces butter (1/4 slices) |
2 ounces whole grain mustard |
1 tablespoon white wine vinegar |
1 lemon, juice of |
salt and pepper |
Directions:
1. 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” chunks. Place the brie into the artichoke and throughout the leaves. Place on a cookie sheet and bake at 350° until the brie is melted (approximately 10 minutes).
2. 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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