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Artichoke Stuffed with Brie Recipe
by Dominique Tougne

Artichoke Stuffed with Brie

Wonderful appetizer for cool fall evenings.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 2

Ingredients

  • 1 large 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 to taste

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. Serves 4.