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Serves 8 to 10
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced small
3 garlic cloves, finely chopped
3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
1/3 cup dry white wine
4 ounces Neufchatel cream cheese, room temperature
2 1/4 cups cubed fontina cheese (about 3/4 pound)
1/4 cup chopped fresh parsley
8 pitas, each cut into 6 wedges
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1st Keep
 ninman
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