1 (4 ounce) can artichoke hearts, drained
1 large onion, diced
1 sprig fresh parsley, chopped
salt and pepper to taste
2 tablespoons olive oil
1 clove garlic, minced
1 (16 ounce) can artichoke hearts, drained
1 (6 ounce) can artichoke hearts with liquid
2 cups shredded Cheddar cheese
In a medium bowl, mix the artichoke hearts and onion. Season with parsley, salt and pepper.
Place a medium size can of artichoke hearts in each of four bowls, open side up, and pour artichoke hearts over both...
Arrange Cheddar cheese on the bottom of a medium glass or glass dish and spread 2-1/2 cups artichoke hearts and onions over cuts of cheese.
Cover with heavy foil and place in the oven in the order recommended by your fondue pot.
Bake at 400 degrees for 1 hour, or until cheese is bubbly. Slide foil back and brown picker in pan to cool completely. Let stand 10 minutes before slicing.