Heat the wine, cheese, cream and nutmeg in a medium saucepan.
Bring to simmering point and add the artichokes, tomatoes and parsley. Simmer for two minutes and set aside.
To make the ciabatta, heat a griddle pan over a high heat until smoking.
Drizzle the ciabatta slices with the olive oil and season well. Place in the pan and char grill for one minute on each side.
To serve, pour the fondue into a bowl and serve the ciabatta slices aside.
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