Artichoke, Roasted Shallot, and Camembert Fonduta               

 tags (edit): Bon Appetit Magazine @Vogel @Try Soon! Hors dOeuvres Appetizers  

 

A deluxe version of warm artichoke dip.

Ingredients

1 head Garlic large
3 tablespoons Olive oil divided
6 large Shallots peeled, halved through root end
2 tablespoons Butter (1/4 stick)
2 8 ounce pkgs Frozen artichoke hearts thawed
1/2 cup Dry white wine
1/2 cup Vegetable broth (more as necessary)
1/2 cup Whipping cream
12 ounces Camembert cheese (12 to 14 ounce wedge), rind trimmed, cheese diced
2 tablespoons Fresh tarragon chopped
Exotic vegetable chips


 

Instructions
 Preheat oven to 350. Line rimmed baking sheet with foil. Place head of garlic in center of 12-inch square of foil. Drizzle with 2 tablespoons oil. Sprinkle with salt and pepper. Seal foil around garlic. Place on prepared sheet. Toss shallots and 1 tablespoon oil in medium bowl to coat. Sprinkle with salt and pepper. Scatter on sheet around garlic packet. Roast until shallots are tender, stirring occasionally, about 30 minutes.

Transfer shallots to work surface; chop coarsely. Continue roasting garlic until very tender, about 15 minutes longer. Open packet; cool garlic. Squeeze garlic from all cloves into small bowl and mash.

Melt butter in large skillet over medium heat. Add artichoke hearts; saute until tender, about 6 minutes. Add shallots and 2 tablespoons garlic; stir 2 minutes. Add wine; simmer until reduced to glaze, about 3 minutes. Add 1/2 cup broth and cream; bring to boil. Add cheese and tarragon. Simmer until cheese melts, stirring often, about 4 minutes. Thin with additional broth if needed. Season with salt and pepper. Transfer to warmed bowl and serve with vegetable chips.

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Yields: 6 Servings
     Bon Appetit magazine, September 2004, page 133

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