Ingredients
4 cups shredded fontina cheese
1 T cornstarch
2 T butter
1 1/2 cups shiitake mushrooms, trimmed, cleaned and finely chopped
2 T shallots, choppped
1 cup canned artichoke hearts, finely chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup lemon juice
1 T fresh thyme leaves
1 T chopped fresh chives
1/2 tsp salt
freshly ground pepper to taste
Preparation
In a medium 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 hand ful at 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 to fondue pot and serve.
