Fried Artichokes with Polenta Sticks and Leek Fondue

Servings: 4
Prep time: 15
Cooking time: 60
  1. Cut the cheese into cubes, place in a bowl and cover with milk. Do this by a minimum of one hour to a maximum of 6 hours before preparing the recipe
  2. Boil the corn flour in salted water for the necessary time (8 minutes for the instant polenta which becomes 40 for the traditional polenta). Pour it on a work surface and roll it out with a spatula to a thickness of about 2 cm. When possible, reduce it in sheets 3 cm wide and 10.8 cm long, keeping them warm in the oven at low temperature (80 ° C)
  3. Peel the artichokes, cut into slices about 4-5 mm thick and fry them in hot peanut oil, drain on paper towels, salt lightly and keep them warm
  4. Withered the finely sliced leek in 2 tablespoons of olive oil; remove from the heat and, once warm, mix it in a pan with butter and fontina (including the soaking milk). Cook the mixture in a water bath until it becomes smooth and creamy: be careful that the cheese doesn’t begin to thicken and spin
  5. Assemble the plates: arrange the polenta sticks evenly, pour the warm fondue on them and finish with the fried artichokes