Cheese fondue with artichokes, smoked ham and gherkins

45min 4 servings

Cheese fondue

  • 100 ml whipping cream
  • 100 ml milk
  • 125 g Castello Creamy White
  • ½ tsp coarse salt
  • freshly ground pepper
  • 1 egg yolk (approx. 1 tbsp)

Artichoke leaves

  • 1 litre water
  • ½ lemon, sliced
  • 1 tbsp coarse salt
  • 1 fresh artichoke (approx. 250 g)
  • 2 slices of toasted sandwich bread without crusts - cut into thin strips
  • 8 cold, boiled ratte potatoes (approx. 200 g)
  • 75 g gherkins
  • 8 slices of boiled, smoked ham (approx. 200 g)

 

Cheese fondue with artichokes, smoked ham and gherkins

Preparation

Cheese fondue: 
Pour the cream and milk into a pan with a thick base and cook whilst stirring for approximately 2 min. Remove the pan from the heat and add the cheese, salt and pepper. Blend using a stick blender until the cheese fondue has a completely smooth consistency. Blend in the egg yolk for a brief moment. Cover the fondue and place in the refrigerator until use.

Artichoke leaves: 
Boil water with sliced lemon and salt in a pan. Cut off the stem with the bottom of the artichoke. Remove any withered leaves and thoroughly rinse the artichoke. Place the artichoke in the boiling water. Cook the artichoke on a low heat covered by a lid for approximately 15 minutes or until a leaf can be removed by pulling gently. Place the artichoke upside down to drip dry. Pull off the leaves, cover and place in the refrigerator until use.

To serve: 
Carefully heat the fondue – make sure it does not boil. Arrange artichoke leaves, bread, potatoes, gherkins and smoked ham on 4 large plates. Pour the warm cheese fondue into 4 small bowls or cups and serve immediately.

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