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Ingredients

• 4 cups shredded Fontina cheese
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 1-1/2 cups 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 lemon juice
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Description

SHIITAKE ARTICHOKE AND FONTINA FONDUE This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Fester Estate In Garland, Texas In 1996.

Group Recipes