Signature recipesAritchoke Stuffed With BrieSavor our Artichoke Stuffed with Brie or Oven Roasted Garlic at 1each Artichoke DirectionsCut 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 throughout the leaves. Place on a cookie sheet and bake at 350° 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. Serves 4. Oven Roasted GarlicBy Dominique Tougne 4each Medium Garlic Heads DirectionsUsing a sharp knife, remove the top of the garlic head to expose the inner cloves. Brush heads with olive oil and place in a shallow casserole or au gratin dish. Fill dish with 1" of water and cover. Bake in preheated oven at 350° for 45-60 minutes until garlic is soft and light brown. Check garlic for softness since oven temperature may vary and your oven may cook faster or slower than Bistro's ovens. Serve with baguette slices. To eat, remove garlic from its skin with a knife and spread onto baguette rounds with butter. |
