Best Brie Stuffed Artichoke Recipes

BRIE STUFFED ARTICHOKE

Brie Stuffed Artichoke image

This makes a wonderful appetizer or tapa. The recipe is from French restaurant "Bistro 110" in Chicago.

Provided by esmerelda smoot

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 artichoke
2 ounces brie cheese
1 tablespoon chopped shallot
4 ounces white wine
8 ounces butter (1/4 slices)
2 ounces whole grain mustard
1 tablespoon white wine vinegar
1 lemon, juice of
salt and pepper

Steps:

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.

Nutrition Facts : Calories 516.9, Fat 50.4, SaturatedFat 31.6, Cholesterol 136.1, Sodium 607.1, Carbohydrate 7.1, Fiber 2.2, Sugar 1.2, Protein 5.2

ARTICHOKE STUFFED WITH BRIE

ARTICHOKE STUFFED WITH BRIE image

Categories Vegetable Appetizer Bake

Yield 1 person

Number Of Ingredients 9

Ingredients

1 large Ocean Mist Artichoke
2 ounces brie
1 tablespoon chopped Shallots
4 ounces white wine
8 ounces butter (1/4 inch slices)
2 ounces whole grain mustard
1 tablespoon white wine vinegar
squeeze of lemon juice
salt and pepper to taste

Steps:

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" chuncks. 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 (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.

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