Yield: 6 servings
|2||Artichokes (1 lb)|
|Lemon juice (optional)|
|½ cup||Dry white wine|
|1½ cup||Shredded american cheese (6|
|1 pack||(8 oz) cream cheese, cut up|
|1 can||(6-6 1/2 oz) crabmeat,|
|Drained, flaked, and|
|¼ teaspoon||Finely shedded lemon peel|
|Toasted french bread cubes|
Trim and wash stems of artichokes: 1" off from the tops. Snip off sharp leaf
tips and brush cut edges with lemon juice, if desired. Boil a big pot of salted water; add artichokes. Cook 20--30 minutes until a leaf pulls out easily. Seperate leaves; reserving as dippers. Discard choke and chop bottoms.
Warm wine. Add American cheese, cook until bubbly and smooth. Stir in cream cheese until smooth. Stir in crab, chopped artichokes, and lemon juice until
Transfer to fondue pot. Add 1-2 tablespoons milk as needed as mixture thickens.
Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-28-95