Lunchbreak: Oven baked artichoke with pommery mustard beurre blanc from Chez Moi

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Dominique Tougne

Chez Moi
2100 N. Halsted Street
Chicago
(773) 871-2100
www.chezmoichicago.com

The Salute to Bistro 110 menu is available March 3-13

Oven Baked Artichoke with Pommery Mustard Beurre Blanc
Serves 4

Ingredients:
4 artichokes
1/2 pound of butter at room temperature
1/2 cup of white wine
1 tsp white wine vinegar
1 chopped shallot
1 bay leaf
1 tsp Pommery mustard
salt and pepper to taste

Directions:
First, prepare the artichokes by trimming the points of the leaves. Then with a knife, remove the top. About one inch. In a sauce pot, boil water with a little bit of salt. Add the artichokes and cook over medium heat until the heart is soft. Refresh in ice water. When cold, remove the center leaves, then with a spoon remove the “hair” from the heart. Display the artichokes in a baking pan and set aside. In a sauce pot, melt a spoon of butter and add the chopped shallot. Cook for one minute, then add the wine, vinegar and bay leaf. Reduce by half over medium heat. Remove the bay leave. Incorporate the butter with a hand mixer over medium heat until the sauce takes a creamy aspect. Add the Pommery mustard sauce, season and keep warm. Re-heat the artichokes in a 350 degree oven for about 10 minutes, then serve the individual or in the baking pan covered with the Pommery butter sauce.