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Your passions run deep. From girls’ night, to date night, to music and style, Menage a Trois Wines, and a lust for what’s wild.

Brie Stuffed Avocados
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Wine and Dine Your Date with Brie-Stuffed Artichokes and Ménage à Trois Gold

Wine and dine your date like never before with our deliciously indulgent recipe for Brie-Stuffed Artichokes. Paired with Ménage à Trois Gold, this dish celebrates the creativity and the romance behind preparing and enjoying a meal together for a divine date.
 
Let the romance unfold — much like the leaves of a baked artichoke — as you prepare a delectable dining experience with your special someone. The savory and nutty flavor of the artichoke combines beautifully with the creamy brie cheese sauce, melted to perfection with a splash of our Ménage à Trois Gold. To really round out the magnificent flavors, serve with a glass of Gold, too, and enjoy the abundantly rich flavors and smooth, buttery finish.
 
With Ménage à Trois, you’ll effortlessly master the art of the artichoke for an unforgettable and irresistible evening.

Brie-Stuffed Artichokes Recipe Ingredients:
Makes 5

- 3-4 medium artichokes
- 1/3 cup heavy cream
- 8 ounces brie, diced (You can remove the rind or leave it on.)
- 1/4 cup Ménage à Trois Gold
- 1/2 cup grated Parmesan cheese
- 2-3 egg yolks
- 1 cup crushed breadcrumbs (of your choice)
- Salt and pepper to taste
- Honey, for serving
- 1 lemon for garnish
- Fresh oregano buds for garnish

Brie-Stuffed Artichokes Directions:
1. Bring a pot of salted water to a boil. Cut the stems from the artichokes to leave a neat, flat base. Cut off and discard top one-third of each artichoke. Place artichokes in boiling water for 15-20 minutes, then drain upside down in a colander.
2. In a small saucepan or skillet set over low heat, heat the cream, brie and Ménage à Trois Wine. Stir occasionally, until smooth and creamy. Turn off heat. While still stirring, add the egg yolk and the Parmesan cheese. Season with pepper.
3. Preheat the oven to 400 degrees F.
4. If desired, you can cut the artichokes in half or leave them whole.
5. Place the artichokes on a baking sheet. Press the leaves gently back so that each artichoke opens to reveal the inner choke and prickly purple leaves. Pull out the prickly white and purple leaves, and gently scrape out the choke with a spoon. Gently pull the leaves outward from the center until the leaves open slightly. If you halve the artichokes, you just need to remove the choke and purple prickly leaves in the middle.
6. Fill artichokes with cheese sauce. Sauce should cover tops and fill into artichoke leaves.
7. In a medium bowl, crush breadcrumbs and then sprinkle over tops of artichokes.
8. Bake the artichokes for 10-15 minutes or until the cheese is bubbling and the breadcrumbs are golden. Serve warm.

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