8 Servings
1 pound broccoli
1 head cauliflower
16 ounces artichoke hearts
2
tablespoons finely chopped onions
2 tablespoons margarine
1/4 teaspoon paprika
3
tablespoons lemon juice
6 tablespoons pimiento strips, diced
Cut florets
from broccoli and cauliflower and set aside. Cut stems into 1 1/2 inch pieces. Steam
florets, stems and artichoke hearts in a vegetable steamer until tender-crisp. Set
aside. In a skillet or saucepan over medium-high heat, sauté onion in margarine
for 2 minutes. Remove from heat and stir in paprika and lemon juice. Set aside.
Arrange
vegetables in groups on a hot serving platter. Drizzle lemon sauce over all. Sprinkle
pimiento over artichoke hearts.
Amount Per Serving
Calories 91 Calories from Fat 31
Percent Total Calories
From:
Fat 34% Protein 19% Carb. 47%
Nutrient Amount per Serving Value
Total Fat 3 g 5%
Saturated Fat 1 g 3%
Cholesterol 0 mg 0%
Sodium 83 mg 3%
Total Carbohydrate 11 g 4%
Dietary Fiber 2 g 6%
Sugars 0 g
Protein 4 g
Vitamin A 27% Vitamin C 161% Calcium 0% Iron 7%
