Dear SOS: We just ate at Bistro 110 on Pearson Street in Chicago. We loved their artichoke stuffed with melted brie. Could you get the recipe?
Dear Marge: Dominique Tougne, executive chef at Bistro 110, was happy to share the recipe for this rich appetizer. For entertaining, cook and trim the artichokes ahead of time, then make the sauce and stuff the artichokes just before serving.