Artichoke, Roasted Shallot, And Camembert Fonduta

• 1 large head of garlic
• 3 tbsp. olive oil, divided
• 6 large shallots, peeled, halved through root end
• 2 tbsp. butter
• 2-8 oz. packages frozen artichoke hearts, thawed
• 1/2 cup dry white wine
• 1/2 cup (or more) vegetable broth
• 1/2 cup whipping cream
• 1 12-14 oz. wedge Camembert cheese, rind trimmed, cheese diced
• 2 tbsp. chopped fresh tarragon
• purchased exotic vegetable chips

1. Preheat oven to 350 degrees F. Line rimmed baking sheet with foil. Place head of garlic in centre of 12-inch square of foil. Drizzle with 2 tbsp. oil. Sprinkle with salt & pepper. Seal foil around garlic. Place on prepared sheet. Toss shallots and 1 tbsp. oil in bowl to coat. Sprinkle with salt & pepper. Scatter on sheet around garlic packet. Roast until shallots are tender, stirring occasionally, about 30 minutes. Transfer shallots to work surface and chop coarsely. Continue roasting garlic until tender, about 15 minutes longer. Open packet; cool garlic. Squeeze garlic from cloves into small bowl and mash.
2. Melt butter in large skillet over medium heat. Add artichoke hearts; saute until tender, about 6 minutes. Add shallots and 2 tbsp. garlic; stir 2 minutes. Add wine; simmer until reduced to glaze, about 3 minutes. Add 1/2 cup broth and cream; bring to boil. Add cheese and tarragon. Simmer until cheese melts, stirring often, about 4 minutes. Thin with broth if needed. Season with salt & pepper. Transfer to bowl and serve with chips.

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

Taken from www.epicurious.com/recipes/member/views/artichoke-roasted-shallot-and-camembert-fonduta-50108768 (may not work)