| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Artichoke, cleaned, | |
| Trimmed and cooked | ||
| 13 | oz | Package cream cheese |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Onion powder |
| 1/4 | ts | Hot pepper seasoning |
| 2 | tb | Milk or cream (approx.) |
| 1/4 | lb | Small cooked shrimp |
| Paprika |
INSTRUCTIONS
Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon Appetit Cookbook", Knapp Press, 1979 PAT BOUTONNET'S ARTICHOKE SUNFLOWER Remove all leaves from artichoke. Set aside those that are firm enough to handle and have a good edible portion on ends. Cut heart into quarters. Blend cream cheese with garlic and onion powders, hot pepper seasoning and enough milk or cream to make a smooth paste. Adjust seasoning. Spread filling on tip of each reserved leaf. Place small shrimp on top of filling and dust with paprika. Arrange leaves in concentric circles on a round tray to resemble open sunflower. Place cut artichoke heart in center of leaves. Servings: 4 to 6 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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