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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	1			-	-	-	-
brie cheese	2	ounces		189.378	0.2552	11.7653	15.6946
shallot	1	tablespoon	chopped	7.2	1.68	0.25	0.01
white wine	4	ounces		92.9863	2.9483	0.0794	0.0
butter	8	ounces		1292.76	59.3989	40.3931	108.86399999999999
grain mustard	2	ounces		50.4333	0.0	11.22	0.2833
white wine vinegar	1	tablespoon		50.4333	0.0	11.22	0.2833
lemon	1			1.2808	0.4116	0.0486	0.0132
salt pepper				50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.