Preparation:
Wines: Chateau Talbot/Moulin a Vent. Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the bread crumbs.
Place under a heated broiler for 1 minute or until heated through. To serve, place artichoke bottoms on 4 plates. Place the peas in the bottoms.
Arrange the remaining vegetables around in an appetizing fashion. Season with salt and pepper to taste. |
