Ingredients Jump to Instructions ↓

  1. 4 cups (about 1 pound) shredded Fontina cheese

  2. 1 tablespoon cornstarch

  3. 2 tablespoons butter

  4. 1 1/2 cups (about 6-ounces) shiitake mushrooms, trimmed, cleaned and finely chopped

  5. 2 tablespoons chopped shallots

  6. 1 cup canned artichoke hearts, finely chopped

  7. 1/2 cup dry white wine

  8. 1/2 cup chicken broth

  9. 1/4 cup fresh lemon juice

  10. 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves

  11. 1 tablespoon chopped fresh chives, or 2 tablespoons dried chives

  12. 1/2 teaspoon salt Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. For dipping: Boiled peeled shrimp, steamed small red-skinned potatoes, onion and herb focaccia cut in bite-size pieces In a medium-size bowl toss the cheese with the cornstarch. In a medium-size heavy-bottomed saucepan, heat the butter over medium heat. 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. Add 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. Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately with shrimp, potatoes and focaccia.


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