Artichoke Bottom Pies

Ingredients

• 4 Artichoke bottoms (Canned or fresh, prepared artichoke bottoms)
• 2 tablespoons Butter (Unsalted)
• 2 tablespoons All-purpose flour
• 1.5 cups Milk (Whole milk recommended)
• 0.5 cup Chicken broth (Low sodium)
• 0.25 teaspoon Salt (Or to taste)
• 0.125 teaspoon Black pepper (Freshly ground, or to taste)
• 0.0625 teaspoon Nutmeg (Pinch of freshly grated nutmeg)
• 1 package Pie crust (Pre-made or homemade, enough for 4 small pies)

Instructions

1. 1If using canned artichoke bottoms, drain them well. If using fresh, cook them until tender. Preheat oven to 375°F (190°C).
2. 2In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and chicken broth until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until the sauce has thickened. Season with salt, pepper, and nutmeg.
3. 3Roll out the pie crust and cut out circles large enough to line four small pie dishes or ramekins. Place an artichoke bottom in each pie crust. Pour the cream sauce over the artichoke bottoms.
4. 4Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
5. 5Let the pies cool slightly before serving. Garnish with fresh herbs, if desired.