Artichoke Bottom with Mornay Sauce

Name: Artichoke Bottom with Mornay Sauce
Yield: 6
Ingredients: 4 tablespoons finely chopped onion; 4 tablespoons butter; 5 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1/2 cup grated Gruyère or Parmesan cheese; 1 cup heavy cream; 10 cooked artichoke bottoms; 1 tablespoon grated Parmesan cheese (for sprinkling)

1
4 tablespoons finely chopped onion
2
4 tablespoons butter
3
5 tablespoons all-purpose flour
4
1 1/2 cups whole milk
5
1/2 cup grated Gruyère or Parmesan cheese
6
1 cup heavy cream
7
10 cooked artichoke bottoms
8
1 tablespoon grated Parmesan cheese (for sprinkling)

Ingredients

1
4 tablespoons finely chopped onion
2
4 tablespoons butter
3
5 tablespoons all-purpose flour
4
1 1/2 cups whole milk
5
1/2 cup grated Gruyère or Parmesan cheese
6
1 cup heavy cream
7
10 cooked artichoke bottoms
8
1 tablespoon grated Parmesan cheese (for sprinkling)

Directions

1
In a saucepan, combine the onion and butter
2
Heat over medium heat until the butter starts to brown
3
Add the flour and mix well
4
Gradually add the milk while keeping the saucepan off the heat
5
When the mixture is smooth, add the Gruyère cheese
6
Cook for 2 minutes or until melted
7
Add the heavy cream, mix well, and cook until thickened to desired consistency
8
In a medium-sized baking dish, spread half of the sauce
9
Arrange the artichoke bottoms on top
10
Cover with the remaining sauce
11
Sprinkle with Parmesan cheese and bake in a hot oven (400°F) to gratinate
12
Serve 6 portions.