Artichoke, Roasted Shallot And Camambert Fonduta

• 1 large head of garlic
• 3 Tblsp olive oil divided
• 6 large shallots, peeled, halved through root end
• 2 Tblsp butter
• 2 8oz packages frozen artichoke hearts, thawed
• 1/2 cup dry white wine
• 1/2 cup (or more) veg broth
• 1/2 cup whip cream
• 1 12-14 oz wedge Camembert cheese, rinds trimmed, cheese diced
• 2 Tblsps chopped fresh tarrgon
• *exotic vegetable Chips

1. Prehead oven to 350. Line rimmed baking sheet with foil. Place head of garlic in centre of 12" square of foil, sprinkle with S&P, drizzle with 2 T oil, seal foil. Place on prepared sheet. Toss shallots and 1 T oil in medium bowl to coat. Sprinkle with S&P. Scatter on sheet around garlic packet. Roast until shallots are tender, stirring occasionally, about 30 minutes. Chop shallots coarsely, continue roasting garlic another 15 minutes. Open packet, cool garlic. Squeeze garlic from all cloves into small bowl and mash. Melt butter in large skillet over medium heat. Add artichoke hearts, saute until tender, about 6 min. Add shallots and 2 T garlic, stir 2 mins. Add wine, simmer until reduced to glaze, about 3 mins. Add 1/2 cup broth and cream, bring to boil. Add cheese and tarragon. Simmer until cheese melts, stirring often, about 4 mins. Thin with more broth if needed. Season with S&P. Serve with chips

head of garlic, olive oil, shallots, butter, frozen artichoke, white wine, broth, whip cream, camembert cheese, tarrgon, vegetable chips

Taken from www.epicurious.com/recipes/member/views/artichoke-roasted-shallot-and-camambert-fonduta-50100361 (may not work)