| 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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