Artichoke Stuffed With Brie Recipes

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SPINACH ARTICHOKE BAKED BRIE



Spinach Artichoke Baked Brie image

Holiday appetizers have met their match with this spinach artichoke baked brie. The crispy puff pastry encases a layer of creamy spinach and melty brie, making the perfect mashup. Spread onto your favorite crackers or crostini and enjoy all season long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 13

One 10-ounce box frozen leaf spinach, thawed, drained
4 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small clove garlic, grated
1/4 cup canned artichoke hearts (about 2), drained well and coarsely chopped
1/4 cup shredded whole-milk mozzarella
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 16-ounce wheel of brie
Crackers and crostini, for serving

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.

STUFFED ARTICHOKES



Stuffed Artichokes image

Provided by Food Network Kitchen

Time 1h20m

Number Of Ingredients 0

Steps:

  • Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes (see Cook's Note), removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.

BRIE WITH ARTICHOKES



Brie with Artichokes image

If you're looking for something special for your holiday hors d' oeuvres table, this tangy out-of-the-ordinary appetizer will fill the bill. "It is so popular with my friends that I try to keep Brie cheese and artichoke hearts on hand at all time," relates Lucy Banks from Jackson, Mississippi.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 round (4-1/2 ounces) Brie cheese
1/3 cup chopped water-packed artichoke hearts, rinsed and drained
2 teaspoons minced fresh basil
1 teaspoon olive oil
1 garlic clove, minced
Salt and cayenne pepper to taste
Assorted crackers

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.

Nutrition Facts :

STUFFED ARTICHOKES



Stuffed Artichokes image

A delicious stuffing for a special change from ordinary boiled or steamed artichokes.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables

Time 1h25m

Yield 6

Number Of Ingredients 8

6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
⅛ cup chopped fresh parsley
¼ cup grated Romano cheese
½ teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

Steps:

  • Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
  • In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
  • Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
  • Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 11.6 g, Cholesterol 5.2 mg, Fat 13.2 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 149.4 mg, Sugar 0.6 g

BRIE STUFFED ARTICHOKE



Brie Stuffed Artichoke image

This makes a wonderful appetizer or tapa. The recipe is from French restaurant "Bistro 110" in Chicago.

Provided by esmerelda smoot

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 artichoke
2 ounces brie cheese
1 tablespoon chopped shallot
4 ounces white wine
8 ounces butter (1/4 slices)
2 ounces whole grain mustard
1 tablespoon white wine vinegar
1 lemon, juice of
salt and pepper

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.

Nutrition Facts : Calories 516.9, Fat 50.4, SaturatedFat 31.6, Cholesterol 136.1, Sodium 607.1, Carbohydrate 7.1, Fiber 2.2, Sugar 1.2, Protein 5.2

ARTICHOKE STUFFED WITH BRIE



ARTICHOKE STUFFED WITH BRIE image

Categories     Vegetable     Appetizer     Bake

Yield 1 person

Number Of Ingredients 9

1 large Ocean Mist Artichoke
2 ounces brie
1 tablespoon chopped Shallots
4 ounces white wine
8 ounces butter (1/4 inch slices)
2 ounces whole grain mustard
1 tablespoon white wine vinegar
squeeze of lemon juice
salt and pepper to taste

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" chuncks. Place the brie into the Artichoke and throughout the leaves. Place on a cookie sheet and bake at 350 degrees 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.

BRIE-STUFFED BAKED ARTICHOKES



Brie-Stuffed Baked Artichokes image

Serve up some comfort in the form of crispy, cheese-stuffed artichokes. So indulgent and so easy!

Provided by Tieghan Gerard

Categories     Appetizer

Time 35m

Yield 3

Number Of Ingredients 9

3 large artichokes
8 oz Brie cheese, rind removed, cut into chunks
1/3 cup heavy whipping cream
1 egg yolk
1/2 cup grated Parmesan cheese
Pepper
1/3 cup Progresso™ plain bread crumbs
2 tablespoons butter
1 teaspoon dried thyme leaves

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.

Nutrition Facts : Calories 630, Carbohydrate 28 g, Cholesterol 200 mg, Fat 4 1/2, Fiber 9 g, Protein 30 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 3 g, TransFat 1 g

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