Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Globe Artichoke | 1 medium (128g) | 60 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 large globe artichokes, 8 to 10 oz. each
- 1 small acorn squash, about 1 lb.
- 4 Tbs. unsalted butter
- 4 Tbs. all-purpose flour
- 2 cups whole milk
- Pinch of nutmeg
- Salt and freshly ground black pepper to taste
- 1/2 cup (2 oz.) grated Gruy8Fre cheese
- =
Directions
1. Preheat oven to 350F.
2. Remove stems and all outer leaves from artichokes. Pull out cone of tender inner leaves, and use a small spoon to scrape away prickly choke from center. Trim away any dark green bits from bottoms. Put trimmed artichokes into acidulated water.
3. Cut squash in half, and remove seeds. Use a sharp knife to remove peel, and set squash aside.
4. Melt butter in a saucepan over medium-high heat. Whisk in flour, and cook until lemon-colored and bubbly, for about 1 minute. Pour in milk, increase heat to high and bring to a boil, stirring constantly until smooth and thickened, for about 5 minutes. Reduce heat to medium-low and cook, stirring often, for about 10 minutes. Season with nutmeg, salt and pepper.
5. Spread half of sauce over bottom of a medium-sized baking dish. Cut artichoke bottoms and squash into 1/4-inch-thick slices. Arrange, alternating, on top of sauce. Pour remaining sauce over top, and spread out evenly with back of a knife. Sprinkle cheese over top.
6. Bake until vegetables are softened and top is golden brown, for about 45 minutes. Remove from oven, and serve.