Some cosmetic changes in preparation for larger site changes in the works.
Here's one we had at Chicago's Bistro 110 Artichoke Stuffed with Brie YUM
Joined: Mar 16, 2006
Posted to Thread #11484 at 9:32 pm on Jul 24, 2008
Bistro 110's Artichoke Stuffed with Brie
1 Artichoke, 2 oz brie, 1 Tablespoon chopped shallots, 4 ounces white wine, 8 ounces butter cut in 1/4 inch slices, 2 ounces whole grain mustard, 1 tablespoon white wine vinegar, squeeze of lemon juice, salt and pepper to taste.
Cut off the top and bottom of the artichoke. Cut the spiny tips off the leaves with scissors. (I like to put the artichoke upside down in a couple of inches of water. I always add a half a lemon to the water and some celery leaves). Cover the pan and let the artichoke cook for 10 - 15 minutes until the bottom is easy to pierce with a fork. Run the 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 inch chunks. Place the brie into the artichoke and throughout the leaves. Place on a cookie sheet and bake at 350 degrees until the brie is melted (about 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.
Other messages in this thread:
- 11484. Party time again.....please.... - joanietoo - 8:50pm on 07/24/08 (10)
- for a dip, this Alton Brown Roasted Vegetable Spread is very good and different. [LINK] - AngAk - 9:13pm on 07/24/08
- I like this Black Bean Hummus---I think you could use white beans instead. [NT] [LINK] - AngAk - 9:16pm on 07/24/08
- another good variation of layered dip---Middle Eastern posted by Tammy [NT] [LINK] - AngAk - 11:06pm on 07/25/08
- Here's one we had at Chicago's Bistro 110 Artichoke Stuffed with Brie YUM - PatBastrop - 9:32pm on 07/24/08
- I like this one from Cooking Light Magazine REC: White Bea & Bacon Dip with Rosemary Pita Chips.... - charlie - 10:25pm on 07/24/08
- For the grilled veggies... - judy-mass - 1:48pm on 07/25/08
- Charlie's Salsa Verde rec: would go really well with your menu; it is great on grilled vegies [NT] [LINK] - barb_b - 3:38pm on 07/25/08
- Black bean hummus may well be a good choice, than Ang and the beans are a must for Sun..ta Judy.... - joanietoo - 6:33pm on 07/25/08
- Ang ..no choice is better than you......>> - joanietoo - 6:35pm on 07/25/08
- Yes, whittier is just down the road---about an hour or so. We pass the cutoff every time we go to - AngAk - 6:40pm on 07/25/08