Brie Baked Artichoke with J. Lohr Estates Riverstone Chardonnay Cream
Recipe courtesy of Chef Tony Baker.
- 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
- 3/4 cup J. Lohr Estates Riverstone Chardonnay
- 1/2 cup heavy cream
- 8 oz. unsalted butter, diced
- 2 oz. mustard, whole grain
- 1/2 oz. horseradish, hot
- 1 Tbsp. lemon juice
- 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!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.