Four Cheese and Artichoke Fondue

Ingredients

• 1 tablespoon(s) all-purpose flour
• Cubes of crusty Italian or sourdough bread or cubed Panini rolls
• 1/2 cup(s) dry white wine
• 1 ounce(s) freshly grated Parmesan
• 1 clove(s) garlic, minced
• 6 ounce(s) goat cheese, grated or crumbled
• 3 ounce(s) grated Asiago
• 4 ounce(s) grated Gruyere
• 1 6 ounce(s) jar marinated artichoke hearts

Preparation

1. 1. Drain artichokes, reserving 1 tablespoon marinade.
2. 2. In a bowl, combine all four types of cheese with the flour. Toss well.
3. 3. In a large saucepan or flameproof fondue pot, combine white wine and reserved 1 tablespoon marinade and bring to a simmer over medium heat.
4. 4. Reduce heat to medium-low. Stir in minced garlic. Add cheese mixture, a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon until cheese is melted.
5. 5. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread or other dippers.