Ingredients:

1/2 cup slivered almonds

4 tablespoons butter – divided use

2 cups whipping cream

1/2 cup diced red pepper

1/4 teaspoon white pepper

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon grated lemon rind

2 quarts broccoli  flowerettes, cooked, crisp-tender, well drained

3 carrots, peeled, sliced, cooked crisp-tender, well drained

14 ounces quartered artichoke hearts, drained, gently squeezed dry

Directions:

Roast almonds in 1 tablespoon 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 broccoli and carrots; toss lightly. Arrange artichokes on bottom of buttered 2 quart rectangular baking dish. Top with broccoli flower mixture; sprinkle with almonds. Bake at 350 degrees  for 20 minutes or until hot.

Makes 8 servings.