Artichoke, Roasted Shallot, And Camembert Fonduta

Name: Artichoke, Roasted Shallot, And Camembert Fonduta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head of garlic; 3 tbsp. olive oil, divided; 6 large shallots, peeled, halved through root end; 2 tbsp. butter; 2-8 oz. packages frozen artichoke hearts, thawed; 1/2 cup dry white wine; 1/2 cup (or more) vegetable broth; 1/2 cup whipping cream; 1 12-14 oz. wedge Camembert cheese, rind trimmed, cheese diced; 2 tbsp. chopped fresh tarragon; purchased exotic vegetable chips

Servings: persons

1 large head of garlic
3 tbsp. olive oil, divided
6 large shallots, peeled, halved through root end
2 tbsp. butter
2-8 oz. packages frozen artichoke hearts, thawed
1/2 cup dry white wine
1/2 cup (or more) vegetable broth
1/2 cup whipping cream
1 12-14 oz. wedge Camembert cheese, rind trimmed, cheese diced
2 tbsp. chopped fresh tarragon
purchased exotic vegetable chips

1
Preheat oven to 350 degrees F. Line rimmed baking sheet with foil. Place head of garlic in centre of 12-inch square of foil. Drizzle with 2 tbsp. oil. Sprinkle with salt & pepper. Seal foil around garlic. Place on prepared sheet. Toss shallots and 1 tbsp. oil in bowl to coat. Sprinkle with salt & pepper. Scatter on sheet around garlic packet. Roast until shallots are tender, stirring occasionally, about 30 minutes. Transfer shallots to work surface and chop coarsely. Continue roasting garlic until tender, about 15 minutes longer. Open packet; cool garlic. Squeeze garlic from cloves into small bowl and mash.
2
Melt butter in large skillet over medium heat. Add artichoke hearts; saute until tender, about 6 minutes. Add shallots and 2 tbsp. 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 broth if needed. Season with salt & pepper. Transfer to bowl and serve with chips.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large head of garlic, 3 tbsp. olive oil, divided, 6 large shallots, peeled, halved through root end, 2 tbsp. butter, and more.

Yes, Artichoke, Roasted Shallot, And Camembert Fonduta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!