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. THE CHAPARRAL LINCOLN DRIVE, PHOENIX CHATEAU TALBOT/MOULIN A VENT From the
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (52%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 23mg||7 %|
|Sodium 364.9mg||13 %|
|Potassium 131mg||3 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 15.5g|
|Protein 4.7g||7 %|
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Calories per serving: 168
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