Four-Cheese And Artichoke Fondue

Four-Cheese And Artichoke Fondue

6 Ounces jar artichoke hearts packed in oil
6 Ounces goat cheese, cubed
4 Ounces Gruyére cheese, grated
3 Ounces Asiago cheese, grated
1 Ounce Parmesan cheese, grated - preferably Parmigiano-Reggiano
1 Tablespoon all-purpose flour
1/2 Cup dry white wine
1 Clove garlic, minced
Drain artichokes, reserving 1 tablespoon marinade.

In a bowl, combine cheeses and flour; mix well to coat. Set aside.

In a large saucepan, combine wine and reserved artichoke marinade. Bring to
a simmer over medium heat. Reduce heat to medium-low. Stir in minced garlic.

Add cheese-flour mixture by handfuls to saucepan, whisking constantly after
each addition in a figure-eight motion until cheese is melted. remove from
heat and stir artichokes into melted cheese. Transfer to fondue pot and
serve immediately with cubes of crusty Italian and sourdough bread, cubed
panini rolls and chunks of salami or pepperoni.

Source: “The 125 Best Fondue Recipes” (Robert Rose Books, $18.95)