Bistro 110 "Artichoke stuffed with brie with whole grain mustard sauce" Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Artichoke
2 oz. brie
1 T. chopped shallots
4 oz. white wine
8 oz. butter (1/4) slices
2 oz. whole grain mustard
1 T. white wine vinegar
squeeze of lemon
salt and pepper
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Directions: |
Directions:Cut off the top and bottom of the artichoke. Cook it in boiling water for 10-15 mins. until bottom is easy to pierce with 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 in 1/2 in. chunks. Place the brie into
the artichoke and throughout the leaves. Place on a cookie sheet and bake
at 350 degrees until brie is melted (approx. 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 and pepper and a squeeze of lemon juice. Drizzle
mixture over artichoke and serve. |
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Number Of
Servings: |
Number Of
Servings:1 -2 |
Preparation
Time: |
Preparation
Time:15 mins. |
Personal
Notes: |
Personal
Notes: When trimming the artichoke just take the prickly tips off and make sure to
slice the bottom evenly so it stands up when baking and serving. This recipe
is from one of our favorite restaurants in Chicago that closed in 2012 after
many great meals and good times with Carrilou and the Randster.
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