Recently while in Saint Louis, I enjoyed dining at some truly wonderful restaurants. One of the most memorable dishes I enjoyed was a brie stuffed artichoke with mustard sauce as an appetizer. The combination of flavors was perfect and absolutely mouth watering. When I returned home I knew I had to try and make it! Mine turned out pretty good but I do have a few notes that I would like to add. When it comes to boiling the artichoke I would boil it about 5-10 minutes longer than the directions advise. Also, when making the mustard sauce I added a bit too much wine trying to increase the flavor but it caused the sauce to be thin which made the artichoke a bit messier to eat. I think it would have worked better presentation wise if it had been thicker. Other than that I highly recommend this recipe. It is really a show stopper and extremely satisfying! Enjoy!
- Cut off the top of the artichoke.
- Cook in boiling water for 10-15 minutes until the bottom is easy to pierce with a fork. 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° until the brie is melted. (10 min or less).
- 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 and pepper and squeeze the lemon in to the mixture. Drizzle mixture over the artichoke and serve.
- 1 Artichoke
- 2 oz. Brie
- 1 tbsp Chopped Shallot
- 4 oz. White Wine
- 8 oz. Butter (1/4 inch slices)
- 2 oz. Whole Grain Mustard
- 1 tbsp White Wine Vinegar
- Squeeze of Lemon Juice
- Salt and Pepper