Leek and Artichoke Fondue

Ingredients

• 6 oz. Bel Paese cheese or whole-milk mozzarella, coarsely grated (about ¾ cup)
• 2 tsp. cornstarch
• ½ cup frozen peas
• 1 Tbsp. unsalted butter
• 2 medium leeks, white and palegreen parts only, tough outer layers removed, finely chopped
• 8 oz. canned artichoke hearts, drained, coarsely chopped
• Kosher salt
• ⅓ cup dry white wine
• 3 oz. cream cheese (about ½ cup), cut into 1" pieces
• 3 oz. fresh goat cheese (about ⅓ cup), cut into 1" pieces
• 1 cup basil leaves
• ¼ cup mint leaves
• ½ tsp. finely grated lemon zest
• 1 Tbsp. finely chopped chives
• Crudités and torn crusty bread (for serving)

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag