Brie Stuffed Artichoke

This makes a wonderful appetizer or tapa. The recipe is from french restaurant bistro 110" in chicago."

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.

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.

artichoke, brie cheese, shallot, white wine, butter, whole grain mustard, white wine vinegar, lemon, juice of, salt and pepper