Article: October's Healthy Recipe
October's Healthy Recipe
by: Dr. Janet Starr Hull, Ph.D., CN
http://www.sweetpoison.com/newsletter/
Artichoke Stuffed With Brie
(with whole grain mustard sauce)
The kids will eat this!
I artichoke
2 oz Brie
I T chopped shallots
4 oz white wine
8 oz butter (1/4" slices)
2 oz whole grain mustard
1 T white wine vinegar
squeeze of lemon juice
salt & pepper
Cut off the top of the artichoke. Cook it in boiling water
for 10 to 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 degrees F until the Brie
has melted (approx. 10 minutes).
To make the mustard sauce, combine the 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.
Serves 3-4.
