Brie With Artichokes Recipes

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.

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.

Steps:

• Preheat an air fryer to 350°F.
• Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
• Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
• Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
• Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
• Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
• Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
• Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.

Steps:

• Prepare the artichoke bottoms, and let them stand in their cooking liquid until ready to use. Drain and scoop away the fuzzy choke from each. Cut the artichoke bottoms into 1/4-inch-thick slices. There should be about 1 cup. Set aside.
• Preheat the oven to 375 degrees.
• Use a springform pan, 10 by 2 inches, with a removable bottom. Line the bottom and sides of the pan with wide aluminum foil, and brush all over with melted butter. Set aside.
• Rinse the spinach well. Pull or cut off and discard any tough stems; discard blemished leaves. Drain the spinach well. There should be about 3 cups loosely packed.
• In a saucepan, bring to a boil enough water to cover the spinach when it is added. Add the spinach, stirring it into the water. Cook about 1 minute or until wilted. Drain well. Squeeze to extract excess liquid. There should be about 1/2 cup. Chop the spinach, and set aside.
• Heat the oil in a skillet, and add the onion and garlic. Add the spinach and toss to blend.
• Break the eggs into a mixing bowl, and beat well. Beat in the cream and milk. Add the nutmeg, salt and pepper. Add the spinach mixture and blend.
• If a whole cooked potato is used, peel it and put it through a food mill or potato ricer. There should be about 1/2 cup. Add the mashed potato to the custard, and blend evenly. Pour the custard into the prepared pan, and place it in the oven. Bake 8 minutes.
• Meanwhile, trim off and discard the tough outer coating from the Brie. Cut the cheese lengthwise into 1/4-inch-thick wedges.
• Remove the pan from the oven, and sprinkle the artichoke pieces evenly over the top. Lay the strips of Brie flat in a circle like the spokes of a wheel around the top of the custard. Sprinkle the top with parsley, and return the pan to the oven. Bake 45 minutes or until a cake tester or thin skewer inserted into the center comes out clean. Let the pie stand for 10 minutes before unmolding.
• To unmold, remove the circle of metal from around the pie. Pull down the foil. You may cut the pie into 8 wedges and serve it on plates directly from the kitchen. Or if you wish to display it, place a round plate over the top of the pie. Invert the pie onto this plate, remove the foil, and then place a serving plate over the bottom of the pie. Repeat the procedure, turning the pie right-side-up. Serve cut into 8 wedges with the tomato sauce on the side.

Steps:

• Preheat oven to 350 degrees F.
• If you have frozen puff pastry, allow it to thaw.
• Cut the sheet into 9 squares.
• Push the squares into 9 of the spaces a lightly sprayed muffin tin.
• In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
• In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
• Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
• Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
• Top each with the chopped prosciutto and sprinkle with Parmesan.
• Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
• Let sit for about 5 minutes before serving (the brie will be *very* hot).
• Makes 9 appetizers, about 6 servings since some people will have two.

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.

Steps:

• Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
• Add Brie and mix well.
• Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
• Serve warm. Great with party rye, sourdough bread, or crackers.