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
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
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