Shiitake, Artichoke and Fontina Fondue

Print Recipe

Serves: 12

Prep Time: 20 minutes

Cook Time: 15 minutes


4 cups shredded Fontina cheese

1 tablespoon cornstarch

2 tablespoons butter

6 ounces shiitake mushrooms, trimmed, cleaned and finely chopped

1 (14-ounce) can artichoke hearts, drained and finely chopped

1/2 cup dry white wine

1/2 chicken broth

1/4 cup lemon juice

1 tablespoon fresh thyme leaves (1 teaspoon dried)

1 tablespoon chopped fresh chives (2 tablespoons dried)

1/2 teaspoon salt

Freshly ground pepper to taste

Ingredients for Dipping

Boiled peeled shrimp

Steamed small red-skinned potatoes

Onion and herb focaccia bread cut in bite-size pieces


01In a bowl, toss together the cheese with the cornstarch.
02In a medium saucepan over medium heat, melt butter. Add the shiitake mushrooms and shallots; cook 3 to 4 minutes. Add the artichoke hearts and continue cooking 3 minutes. Stir in the wine, broth and lemon juice. Heat until just barely simmering.
03Add the cheese, a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the thyme, chives, salt and pepper.
04Transfer to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.

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