Ingredients

Shiitake, Artichoke and Fontina Fondue 4 cups (about 1 pound) shredded Fontina cheese 1 tablespoon cornstarch 2 tablespoons butter 1 1/2 cups (about 6-ounces) shiitake mushrooms, trimmed, cleaned and finely chopped 2 tablespoons chopped shallots 1 cup canned artichoke hearts, finely chopped 1/2 cup dry white wine 1/2 cup chicken broth 1/4 cup fresh lemon juice 1 tablespoon fresh thyme leaves, OR 1 teaspoon dried thyme leaves 1 tablespoon chopped fresh chives, OR 2 tablespoons dried chives 1/2 teaspoon salt Freshly ground pepper to taste

Description

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 T

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