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Brie Stuffed Artichoke

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Ingredients

Adjust Servings:

	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

Nutritional information

516.9

Calories

453 g

Calories From Fat

50.4 g

Total Fat

31.6 g

Saturated Fat

136.1 mg

Cholesterol

607.1 mg

Sodium

7.1 g

Carbs

2.2 g

Dietary Fiber

1.2 g

Sugars

5.2 g

Protein

172g

Serving Size

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Brie Stuffed Artichoke

Name: Brie Stuffed Artichoke
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 2; : 1; : 4; : 8; : 2; : 1; : 1

Features:

Cuisine:

American

I LOVED this recipe! The sauce is amazing and is as good as anything you'd find in France. AND very very easy!! I'll definitely make it again! It serves 4, but my two girlfriends and I ate two!! The one thing I changed was the amount of butter. 8 ounces is 2 sticks of butter and you do NOT need that much. used only 1 stick, 4 ounces and it was very rich and yummy. You could serve bread with this and dip it in the sauce when you are done with the artichoke. Before cooking it, I rubbed lemon over the cut leaves and put a slice of lemon on the top of the artichoke. I steamed the artichoke, rather than setting it in the boiling water so it would not be waterlogged. I steamed it for 40 minutes. After putting the brie in the leaves, I baked for 10 minutes, as it called. I did not cut the inner choke out before baking. I just waited until we ate all the leaves and then I scraped away the choke from the heart.

50 min
Serves 4
Easy

Ingredients

Directions

Brie Stuffed Artichoke, This makes a wonderful appetizer or tapa The recipe is from French restaurant Bistro 110 in Chicago , I LOVED this recipe! The sauce is amazing and is as good as anything you’d find in France AND very very easy!! I’ll definitely make it again! It serves 4, but my two girlfriends and I ate two!! The one thing I changed was the amount of butter 8 ounces is 2 sticks of butter and you do NOT need that much used only 1 stick, 4 ounces and it was very rich and yummy You could serve bread with this and dip it in the sauce when you are done with the artichoke Before cooking it, I rubbed lemon over the cut leaves and put a slice of lemon on the top of the artichoke I steamed the artichoke, rather than setting it in the boiling water so it would not be waterlogged I steamed it for 40 minutes After putting the brie in the leaves, I baked for 10 minutes, as it called I did not cut the inner choke out before baking I just waited until we ate all the leaves and then I scraped away the choke from the heart , esmerelda, My husband and I had this @ Bistro 110 and cannot stop dreaming about it This is the most decadent appetizer I tried the recipe without using all that butter and it simply was not the same! I will have to splurge next time for the sublime taste Thanks so much for your post!

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Steps

Done

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).

Done

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.