garlic clove, minced
dry white wine
shredded gruyere cheese, (about 3 cups)
shredded mozzarella cheese, (about 3 cups)
artichoke hearts, (packed in oil), drained, chopped and dried
scant 1/4 cup
frozen chopped spinach, thawed and drained well
- MELT butter in a medium pot over medium. Add shallot and garlic, stirring until soft, about 3 min. Add wine.
- TOSS gruyere and mozzarella with cornstarch in a bowl to coat, then gradually add to the pot, stirring to prevent cheese from clumping until it has just melted. Add artichokes, spinach and pepper. Bring to a simmer and cook, stirring until warmed through, about 3 min.
- TRANSFER into a fondue pot set over a low flame. Serve with artisanal bread, broccoli, cauliflower, carrots, mushrooms, sausage, roasted mini potatoes, mini sweet peppers, blanched green beans, sliced apples or pears, figs or pickles.
Protein 10 g
Carbohydrates 3 g
Fat 12 g
Fibre 1 g
Sodium 157 mg
Spinach and feta pan pie