Leek and Artichoke Fondue

Preparation

1. Step 1

   Toss Bel Paese cheese and cornstarch in a small bowl to coat cheese and set aside.

   Step 2

   Place peas in another small bowl. Bring 1 cup water to a boil in a small saucepan and pour over peas; let sit 5 minutes to soften. Drain peas, then set aside.

   Step 3

   Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add artichokes, season with salt, and cook, stirring, until warmed through, about 1 minute. Add wine and cook until almost completely evaporated, about 2 minutes. Transfer mixture to a blender and blend until a coarse purée forms.

   Step 4

   Wipe out saucepan and return purée to pan; set over medium-low heat. Wipe out blender and set aside. Add cream cheese and goat cheese to pan and cook, stirring, until melted and combined, about 4 minutes. Working in 2 batches, add Bel Paese cheese, letting first batch melt before adding the second, and cook, stirring, until melted and combined, about 2 minutes total. Reduce heat to low and keep warm.

   Step 5

   Combine peas, basil, mint, lemon zest, and 1 Tbsp. water in reserved blender; season with salt and blend, adding a little more water if needed, until smooth.

   Step 6

   Remove fondue from heat and scrape pea purée into pan. Return to low heat and cook, stirring, just until warmed through, about 1 minute. Taste fondue and season with more salt if needed.

   Step 7

   Transfer fondue to a fondue pot if you have one and keep warm over a fondue burner; sprinkle chives on top. Serve with crudités and bread for dipping.