Shitake Artichoke And Fontina Fondue |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
1 tablespoon cornstarch |
2 tablespoons butter |
1-1/2 cups shiitake mushrooms trimmed cleaned and finely chopped |
2 tablespoons chopped shallots |
1 cup canned artichoke hearts finely chopped |
1/2 cup dry white wine |
1/2 cup chicken broth |
1/4 cup lemon juice |
1 tablespoon fresh thyme leaves |
1 tablespoon chopped fresh chives |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. In medium bowl toss cheese with cornstarch.
2. In medium heavy saucepan heat butter over medium heat then add mushrooms and shallots.
3. Cook 4 minutes then add artichoke hearts and continue cooking 3 additional minutes.
4. Stir in wine, broth and lemon juice then heat until just barely simmering.
5. Add cheese 1 handful at a time stirring until it melts before adding more.
6. 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.
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