recipe courtesy of Chef Tony Baker, Chef of Montrio Restaurant , Monterey, California
- 4 large artichokes, cooked
- 8 oz Brie cheese, cut into small squares
- 1/2 cup shallots, chopped
- 1 Tbsp olive oil
- 1/4 cup white wine vinegar
- 2 oz mustard, whole grain
- 3/4 cup J. Lohr Estates Riverstone Chardonnay 
- 1/2 oz horseradish, hot
- 1/2 cup heavy cream
- 1 Tbsp lemon juice
- 8 oz unsalted butter, diced
- salt and pepper to taste
Trim the stem from the artichoke so it can sit up; remove the furry choke from the heart if it hasn’t already been removed. Gently separate the leaves and place the cheese randomly throughout the artichoke (2 oz per choke). Place in a 350ºF oven for 15 minutes, until the artichoke is hot and the Brie is nice and soft. Remove the artichoke from the oven and pour generous amounts of the Chardonnay cream sauce (recipe below) over the choke and serve with grilled bread.
Chardonnay Cream Sauce:
In a saucepan, sweat the shallots in the olive oil, add the vinegar and bring to a simmer. Add the wine and gently simmer for 3 minutes. Add the cream and bring to a simmer, then gradually whisk in the butter on low heat. When all of the butter is incorporated, add the mustard, lemon and horseradish. Season with salt and pepper to taste. Note: The sauce is intended to be served immediately after preparation.
Chef’s comment: This is a banging share appetizer! Who said wine and artichokes don’t go together? While the sommeliers are weeping, I’m sipping a deliciously chilled glass of J. Lohr Estates Chardonnay  while peeling leaf after leaf of rich cheesy goodness!