Brie Stuffed Baked Artichokes Recipes

BAKED ITALIAN CHICKEN BREAST WITH BRIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour white wine and water into a 9x13-inch baking dish.
• Mix oregano, black pepper, and salt together in a bowl; massage oregano mixture onto both sides of chicken breasts. Arrange coated chicken breasts in the baking dish; sprinkle with red pepper flakes.
• Bake chicken in the preheated oven for 25 minutes. Place tomatoes, mushrooms, and garlic around the chicken breasts; sprinkle 2 tablespoons Parmesan cheese over chicken and vegetables. Continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle remaining 2 tablespoons Parmesan cheese over chicken; top each chicken breast with 1 slice prosciutto and 2 to 3 slices Brie cheese diagonally atop prosciutto.
• Bake until Brie cheese is melted, 5 to 10 minutes.

SPINACH ARTICHOKE BAKED BRIE

Steps:

• Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
• Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
• Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.

BRIE-STUFFED BAKED ARTICHOKES

Steps:

• Heat large pot of salted water to boiling. Cut off and discard top one-third of artichokes. Place artichokes in boiling water; boil 10 minutes, then drain upside down in colander.
• Grease or spray 8- or 9-inch pie plate; place artichokes upright in pie plate. If needed, trim ends of artichokes so they sit flat in pie plate.
• In 1-quart saucepan, heat Brie and cream over low heat, stirring occasionally, until smooth and creamy. Turn off heat and, while still stirring, add egg yolk and 1/4 cup of the Parmesan cheese. Season with pepper.
• Set oven control to low broil, and position rack close to bottom of oven.
• Fill artichokes with cheese sauce. Sauce should cover tops and fill into artichoke leaves.
• In medium bowl, mix remaining 1/4 cup Parmesan cheese, the bread crumbs, butter and thyme. Sprinkle over tops of artichokes.
• Broil 3 to 5 minutes, watching carefully, until golden.

BRIE WITH ARTICHOKES

Steps:

• Slice Brie in half horizontally. Place the bottom half in a small round baking dish or pie plate. Combine the artichokes, basil, oil, garlic, salt and cayenne; spread over Brie. , Replace top. Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with crackers.

BAKED BRIE

Steps:

• Preheat oven to 370 degrees F (187 degrees C).
• Mix sun-dried tomatoes, artichoke hearts, and garlic in a small bowl.
• Trim the top part of the rind from the Brie round and discard. Place Brie round in a round baking dish with the trimmed side facing up; top with the tomato mixture.
• Bake in preheated oven until cheese is softened, about 20 minutes.

BRIE STUFFED ARTICHOKE

Steps:

• 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 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.