Shitake Artichoke And Fontina Fondue
From chefmeow 15 years ago
- 20 minutes to make
- Serves 12
SHIITAKE ARTICHOKE AND FONTINA FONDUE This recipe came from an Estate sale. I obtained it when I purchased the family collection from the Fester Estate in Garland, Texas in 1996.
Ingredients
- 4 cups shredded Fontina cheese shopping list
- 1 tablespoon cornstarch shopping list
- 2 tablespoons butter shopping list
- 1-1/2 cups shiitake mushrooms trimmed cleaned and finely chopped shopping list
- 2 tablespoons chopped shallots shopping list
- 1 cup canned artichoke hearts finely chopped shopping list
- 1/2 cup dry white wine shopping list
- 1/2 cup chicken broth shopping list
- 1/4 cup lemon juice shopping list
- 1 tablespoon fresh thyme leaves shopping list
- 1 tablespoon chopped fresh chives shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- In medium bowl toss cheese with cornstarch.
- In medium heavy saucepan heat butter over medium heat then add mushrooms and shallots.
- Cook 4 minutes then add artichoke hearts and continue cooking 3 additional minutes.
- Stir in wine, broth and lemon juice then heat until just barely simmering.
- Add cheese 1 handful at a time stirring until it melts before adding more.
- When all cheese has been added stir in thyme, chives, salt and pepper then transfer to fondue pot. Keep warm over fondue burner then serve with shrimp, potatoes and/or bread cubes.
People Who Like This Dish 3
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- chefmeow Garland, TX
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