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Here's one we had at Chicago's Bistro 110 Artichoke Stuffed with Brie YUM

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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.


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