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Artichoke Stuffed With Brie
By Dominique Tougne
Executive Chef Bistro 110
Ingredients
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1 |
each |
Artichoke |
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2 |
oz. |
Brie |
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1 |
T. |
Chopped shallots |
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4 |
oz. |
White wine |
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8 |
oz. |
Butter (1/4” slices) |
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2 |
oz. |
Whole grain mustard |
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1 |
T. |
White wine vinegar |
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Squeeze of lemon juice |
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Salt and Pepper |
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" 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).
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. Serves 4.
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