Roast almonds in 1 Tbsp butter in small skillet over medium heat. Set aside.
Bring whipping cream and remaining butter to boil in 3 quart saucepan over high heat. Reduce heat to medium; continue boiling 15 minutes.
Add red pepper and seasonings; continue boiling over medium-low heat until thick, stirring constantly. Stir in lemon rind (sauce should yield 1 1/3 cups).
Pour over combined broccoflower and carrots; toss lightly.
Arrange artichokes on bottom of buttered 2 quart rectangular baking dish. Top with broccoflower mixture; sprinkle with almonds.
Bake at 350° F for 20 minutes or until hot.Servings: 8