Ingredients:
1 each Artichoke
2 oz. Brie
1 T. Chopped shallots
4 oz. White wine
8 oz. Butter (¼? slices)
2 ox. Whole grain mustard
1 T. White wine vinegar
Squeeze of lemon juice
Salt and Pepper
Preparation:
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 ½? 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.
Yields 4 Servings
Created by Executive Chef Dominique Tougne
