Course : Vegetables
Serves: 4
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16 medium Asparagus spears
1 cup Green peas
1 medium Zucchini -- sliced
3 tablespoons Butter
2 medium Tomatoes -- halved
1 cup Seasoned bread crumbs
4 cans Artichoke bottoms
1 teaspoon salt and pepper

Preparation / Directions:

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.

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