Canned Artichoke bottoms
2 Small zucchini thinly sliced
1 Package frozen tiny green peas (10 oz.)
3 Shallots (sliced)
1 Cup chicken broth
2 Tablespoons butter
Salt (to taste)
Simmer zucchini, peas and shallots in chicken broth 5 or 6 minutes or until vegetables are just tender. Drain well and process vegetables and butter in a blender until smooth. Salt to taste.
Serve on top of drained canned artichoke bottoms that have been sautéed until hot in butter. Sprinkle puree with a few pine nuts.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!