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1
With a sharp knife, trim the artichokes so which they stand on flat bottoms, and cut off about 2 inches from the tops.
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2
With scissors, trim the sharp tips off the leaves.
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3
Cook submerged in a large pot of boiling water till the bottoms are easy to pierce with a fork and you can pull out a leaf, about 20 to 23 min.
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4
Place the artichokes in a bowl of ice water to stop the cooking process.
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5
When cold sufficient to handle, remove the small sharp leaves from the center of the artichoke and use a spoon to scoop out the inner choke.
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6
Throw away.
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7
Note: For entertaining, cook and trim the artichokes ahead of time, then make the sauce and stuff the artichokes just before serving.
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8
Place about one-fourth of the Brie into the hollowed-out center of each artichoke and disperse the rest of the cheese between the layers of leaves.
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9
Heat the oven to 350 degrees.
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10
Place the artichokes standing up on a baking sheet, and bake till the Brie is melted, about 10 min.
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11
While the artichokes are baking, combine the shallots and white wine in a saucepan over high heat.
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12
Add in the butter, a few pcs at a time, whisking between additions till all the butter has been incorporated.
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13
Remove from heat, and whisk in the mustard, white wine vinegar, lemon juice and salt and pepper.
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14
Place the artichokes on a serving platter, drizzle the wine sauce over and place in the center of the table so which diners can tear off leaves with melted Brie and dip into the pooled sauce.
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15
This recipe yields 4 servings.
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16
(Each artichoke serves 2 people as an appetizer).
