Dice stems of broccoli, keeping 1 cup of the floret tips off to the side. Boil stems in water, broth and wine. Remove. Steam florets over the same liquid until just cooked. Purée stems with cream and ½ tsp. cardamom. Pour purée in buttered dish, arrange florets in purée around the edge of dish. Drizzle with melted butter, sprinkle with remaining cardamom. Place in 350°F oven until heated through and serve.
