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 through- out the leaves. Place on a cookie sheet and bake at 3500 until the brie is melted (approximately 10 minutes). 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.
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 1|
|Calories from Fat: 1784 (95%)|
|Amt Per Serving||% DV|
|Total Fat 198.3g||264 %|
|Saturated Fat 125g||625 %|
|Monounsaturated Fat 52g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 538.3mg||166 %|
|Sodium 1945.1mg||67 %|
|Potassium 698.8mg||18 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 10.8g|
|Protein 18.9g||27 %|
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Calories per serving: 1879
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