1In 2-quart saucepan, mix milk, artichoke hearts, bacon, flour, mustard, garlic powder and pepper. Cook over medium-low heat 4 to 6 minutes, stirring constantly, until hot and thickened, but not boiling.
2Gradually stir in cheeses. Cook about 2 minutes, stirring constantly, until cheeses are melted.
3Transfer mixture to fondue pot. Adjust flame or heat so mixture stays hot but does not boil. Serve warm with baguette bread slices.