Recipe: Artichokes Stuffed with Brie
Serves four as an appetizer for holiday dinner parties.
- 4 large artichokes
- 8 ounces Brie
- 4 tablespoons chopped shallots
- 2 cups dry white wine
- 1 stick of butter cut-in cubes
- 8 ounces whole grain mustard
- 4 tablespoons white wine vinegar
- 4 tablespoons lemon juice
- Salt and pepper to taste
Cut off the top ends of the leaves and the bottom stems of the artichokes. Cook in boiling water for 10-15 minutes or until the bottoms are easily pierced. Run under cold water.
When cooled, cut the inner chokes away from the hearts, removing the inner leaves and keeping the outer ones. Cut the Brie into 1/2″ chunks. Stuff the centers of the artichokes and between the leaves with the Brie. Bake on a cookie sheet at 350 degrees until the Brie melts (approximately 10 minutes).
Combine the shallots and white wine in a saucepan over high heat. Gradually whisk in the butter and remove from heat. Stir in the mustard, vinegar, salt, pepper and lemon juice. Drizzle the mixture over artichokes and serve.