Artichoke Heart Casserole

1. 1

   First, pour the chicken stock into a vegetable steamer and bring it to a rolling boil.

2. 2

   Then, one ingredient at a time, begin steaming the cauliflower, broccoli and carrots in the chicken stock until they are tender-crisp (not raw, but not soft either). When each vegetable is cooked, dip it quickly in ice cold water to stop the cooking; drain it in a colander and set it aside in a buttered 11 x 17-inch baking pan.

* Per serving · 4 servings · Values may vary.

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