Brule Of Brie & Artichoke

presented by The Inn at Weston

8 oz. of GOOD Brie (hating to sound snobby, but imported is best). Cut into 1/2 inch squares
6 oz. of Steamed Artichoke Hearts, (canned are Ok, just soak in fresh water and drain thoroughly, pat dry), coarsely chopped
4 oz. Blackened Red Pepper (again, canned roasted peppers are ok, soaked and drained), Finely chopped
2 Heads of Elephant Garlic, roasted to caramelized state and peeled into individual cloves, then added whole
1/3 cup of Mayonnaise (preferably extra heavy)
1/4 cup chopped fresh chives or scallions
1 tbs. of Lemon Pepper
2 tbs. of Fresh Squeezed Lemon Juice
2 tsp. of Freshly Ground Black Pepper

Mix All Ingredients in a Large Bowl, making sure that everything is well incorporated. Spoon mixture into a casserole, with depth of approx. 1 inch. Bake at 375 for approx. 20 min, until top starts to form a brown crust. If pools of oil start to form, remove immediately. Serve with small bowls and serving spoon and provide guests with an array of crackers.