Daphne Oz's Spinach Artichoke Fondue

This ultra-cheesy fondue recipe is perfect for your next get together.

Daphne Oz's Spinach Artichoke Fondue
2 Lemons
6 Artichokes
4 tsp Unsalted butter
2 cloves Garlic (minced)
4 tbsp Flour
4 cups White wine
2 cups White cheddar (grated)
2 cups Gruyere (grated)
Kosher salt and cracked black pepper ( to taste )
1 lb Frozen spinach (thawed and drained)
1/2 Baguette (sliced and toasted)
1 lb Fingerling potatoes (boiled)

Clean the artichokes: remove the thorny part of the leaves from the top of the artichoke (about 1-inch down). Remove any leaves that are discolored or bruised. Cut the stem, leaving about an inch at the base of the artichokes. Scoop out the center of the artichokes with a spoon to remove the choke.

Fill a large pot with a strainer, or use a pot pre-fit with a steamer basket, about 2-inches up the sides with water. Add the juice of 1 1/2 lemons to the pot. Add the artichokes to the steamer basket or strainer.

Place the pot over medium heat and bring the water to a simmer. Steam the artichokes until the stems are tender when pierced with a fork (about 25-30 minutes).

Remove the artichokes from the heat and cut four of them into quarters. Remove the leaves from the remaining two and roughly chop the heart and tender part of the stem.

Place a medium saucepot over medium heat and add the butter. When melted, add the garlic and saute for 1 minute. Stir in the flour and cook until it becomes slightly golden in color (about 3 minutes).

Add the wine and the juice from the remaining 1/2 lemon. Bring this mixture to a boil and add the cheeses in batches to melt.

Stir in the spinach and chopped artichoke hearts and turn the heat to low.

Pour into a fondue pot to keep warm, if you have one, and serve with the toasted baguette, boiled fingerling potatoes, and the quartered artichokes for dipping.


Whether it's a Super Bowl party or potluck, your guests are sure to be satisfied if you serve Daphne Oz's two-cheese fondue. Thanks to the butter and wine, this dip is extra creamy and can be perfectly paired with baguettes, potatoes, and artichokes for dunking. Just beware of double dippers!