Creamy Elegant Artichokes

  • 1/2 cup slivered almonds
  • 4 Tbsp butter - divided use
  • 2 cups whipping cream
  • 1/2 cup diced red pepper
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 Tbsp grated lemon rind
  • 2 quarts broccoflower flowerettes (about 2 small heads), cooked, crisp-tender, well drained
  • 3 carrots, peeled, sliced, cooked crisp-tender, well drained
  • 1 - 14 oz. can quartered artichoke hearts, drained, gently squeezed dry image placeholder

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
Submitted by: Recipe Group Member