Monday, September 17, 2007

Artichoke Stuffed With Brie

I had a nice lunch at Bistro 110 off Chicago's Michigan Ave this afternoon. One of their signature dishes is their Artichoke stuffed with brie. It is so popular that they have hand outs of the recipe at each table and it is featured on their website. It's a rich starter but absolutely delicious.

Artichoke Stuffed With Brie
By Dominique Tougne
Executive Chef, Bistro 110 Chicago

1 each 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 juice
Salt and Pepper

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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