artichoke stuffed with brie with whole grain mustard sauce

2023 Update: My first post! This was a nice dinner with then wife Lynne. This appetizer was so damn good, we asked for the recipe. No problem! It’s been replicated; yup – awesome.

I looked up Bistro 110 and it appears they closed in 2011. Here’s the article I found. It also appears that Chef Tony Mantuano is kicking back as a culinary educator. Thumbs up tony!

Actual image from Bistro 110!

Recipe from Bistro 110, Chicago

  • 1 artichoke
  • 2 oz. Brie
  • 1 T. chopped shallots
  • 4 oz. white wine
  • 8 oz. butter, cut into ¼ inch slices
  • 2 oz. whole grain mustard
  • 1 T. white wine vinegar
  • squeeze of lemon juice
  • salt and pepper
  • touch of honey

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, trim the leaves and cut the inner choke away from the heart. Cut the Brie into ½ inch chunks. Place the Brie into the center of the artichoke and throughout the leaves. Place on a cookie sheet and bake at 375 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. If it’s too vinegary, add a touch of honey to even it out. Drizzle mixture over artichoke and serve.

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