Cheese & Artichoke Fondue

Cheese & Artichoke Fondue

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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It’s the weekend and a time to relax. How about making a Cheese & Artichoke Fondue for a fun snack or addition to a meal? It’s not difficult to do and is a fun way to spend time indoors on a cold winter day.

  • 3 Tablespoons Butter
  • 12 Ounces Monterey Jack Cheese (Cubed)
  • 3 Ounces Parmesan Cheese (Grated)
  • 4 Ounces Cheddar Cheese (Shredded)
  • 1 Cup Milk
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Ground Mustard
  • 1 Tablespoon Unbleached Flour
  • 14 Ounces Artichoke Hearts (Drained & Chopped)
  • 1 Tablespoon Garlic (Minced)
  • 1 Tablespoon Tabasco Sauce
  • 1/4 Cup Roasted Red Bell Peppers (Drained & Diced)
  • French Bread (Cubed) Or Herbed Bread (Cubed) Or Vegetables
  1. In medium-size sauté pan add butter and melt over a medium heat. Add garlic and chopped artichoke hearts. Sauté for 2 minutes. Remove from heat and set aside.
  2. In 2 quart saucepan, mix cheeses, milk, Worcestershire sauce, flour, mustard, and Tabasco sauce until cheese has melted. Stir frequently. Stir in artichoke hearts mixture and diced red bell peppers.
  3. Transfer cheese mixture to fondue pot. Keep warm over a low flame.
  4. To serve, dip bread cubes or vegetables into fondue.
  5. If your fondue becomes too thick then just stir in a small amount of milk.
  6. Serves 4
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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