Updated Dec 21, 2016Chatelaine
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.
NutritionCalories 169, Protein 10 g, Carbohydrates 3 g, Fat 12 g, Fibre 1 g, Sodium 157 mg.
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