Artichoke And Yukon Gold Potato Crostini

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4 large artichokes

Juice of 2 lemons

5 tablespoons olive oil

1 large yellow onion, sliced thin

1/4 cup Sauvignon Blanc

1 pound Small Yukon Gold potatoes

3 smashed cloves of garlic

1 tablespoon salt

4 ounces Gorgonzola, crumbled

3 tablespoons half-and-half

2 teaspoons chopped rosemary

Salt, pepper to taste

36 toasted slices of baguette (see instructions elsewhere on this page)

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