Shiitake, Artichoke and Fontina Fondue

Name: Shiitake, Artichoke and Fontina Fondue
Ingredients: 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; Boiled peeled shrimp; Steamed small red-skinned potatoes; Onion and herb focaccia bread cut in bite-size pieces

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Serves: 12

Prep Time: 20 minutes

Cook Time: 15 minutes

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About Shiitake, Artichoke and Fontina Fondue

Elevate your entertaining game with our luxurious Shiitake, Artichoke, and Fontina Fondue. This rich, velvety dish blends the earthy depth of shiitake mushrooms, the delicate flavor of artichokes, and the creamy indulgence of melted fontina cheese. Each dip into this fondue offers a symphony of flavors, perfect for pairing with crusty bread or crisp veggies. Ideal for intimate gatherings or special occasions, this fondue transforms simple ingredients into an unforgettable dish that feels both comforting and refined, making every bite a decadent celebration of savory goodness!

Ingredients

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

Preparation

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.