Community Recipe
from [psfreeman]
Four Cheese and Artichoke Fondue

Four Cheese and Artichoke Fondue

adapted from Ilana Simon's The Fondue Bible The use of marinated artichokes provides tartness and tang. W-S Journal

  • Yield: 4 servings ( Serving Size: servings )
  • Prep time: 5 Minutes
  • Cook time: 20 Minutes


  • 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


1. Drain artichokes, reserving 1 tablespoon marinade.

2. In a bowl, combine all four types of cheese with the flour. Toss well.

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. 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. Remove from heat and set up on a fondue stand with a burner if desired. Serve with bread or other dippers.

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Four Cheese and Artichoke Fondue Recipe