Total Time
30mins
Prep 30 mins
Cook 0 mins

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

Ingredients Nutrition

Directions

  1. 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).
  2. 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.

Reviews

(3)
Most Helpful

I LOVED this recipe! The sauce is amazing and is as good as anything you'd find in France. AND very very easy!! I'll definitely make it again! It serves 4, but my two girlfriends and I ate two!! The one thing I changed was the amount of butter. 8 ounces is 2 sticks of butter and you do NOT need that much. I used only 1 stick, 4 ounces and it was very rich and yummy. You could serve bread with this and dip it in the sauce when you are done with the artichoke. Before cooking it, I rubbed lemon over the cut leaves and put a slice of lemon on the top of the artichoke. I steamed the artichoke, rather than setting it in the boiling water so it would not be waterlogged. I steamed it for 40 minutes. After putting the brie in the leaves, I baked for 10 minutes, as it called. I did not cut the inner choke out before baking. I just waited until we ate all the leaves and then I scraped away the choke from the heart.

taghon May 08, 2009

esmerelda, My husband and I had this @ Bistro 110 and cannot stop dreaming about it. This is the most decadent appetizer. I tried the recipe without using all that butter and it simply was not the same! I will have to splurge next time for the sublime taste. Thanks so much for your post!

Trinkets April 14, 2007

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