TOSS: together fontina, asiago, and cornstarch
MELT: butter in a large saucepan over medium heat. Add spinach, garlic, pepper flakes, anchovy paste, and nutmeg; cook until garlic softens, about 1 minute.
ADD: wine and broth; bring to a simmer. Whisk in cheese mixture a handful at a time, letting each addition fully melt before adding the next. Whisk in cream cheese until it melts. Stir in artichokes and lemon juice. Season fondue with salt and black pepper, and transfer to a warm fondue pot.
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|Serving Size: 1 Serving (225g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 392 (76%)|
|Amt Per Serving||% DV|
|Total Fat 43.5g||58 %|
|Saturated Fat 26.1g||130 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 146.6mg||45 %|
|Sodium 875.8mg||30 %|
|Potassium 327.5mg||9 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 6g|
|Protein 23.6g||34 %|
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Calories per serving: 515
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