Tastes like good cheese fondue and artichokes combined! Yum!
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced small
3 garlic cloves, finely chopped
3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
1/3 cup dry white wine
4 ounces Neufchatel (low fat) cream cheese, room temperature
2 1/4 cups cubed fontina cheese (about 3/4 pound)
1/4 cup chopped fresh parsley
Preheat oven to 400 degrees. In a large skillet, heat 2 tablespoons oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
Remove skillet from heat and stir in Neufchatel until blended. Fold in 1 1/4 cups fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup fontina. Bake until golden and bubbling, 30 minutes.
Recipe Borrowed From: Martha Stewart
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