Recipe: Vegetables with Lemon Sauce

Vegetables with Lemon Sauce
Source: American Heart Association
Yield: 8 servings

1 pound broccoli
1 small head cauliflower
1 (9-ounce) package frozen artichoke hearts
2 tablespoons finely chopped onion
2 tablespoons margarine
1/4 teaspoon paprika
3 tablespoons fresh lemon juice
1 pimento, diced

Cut florets from broccoli and cauliflower and set aside. Cut stems into 11/2- inch pieces. Steam florets, stems and artichoke hearts in a vegetable steamer until tender crisp. Set aside.

For lemon sauce: In a skillet or saucepan over medium-high heat, saute 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 pimento over artichoke hearts.