Yield: 6 servings
Measure | Ingredient |
---|---|
1 \N | Artichoke, cleaned, |
\N \N | Trimmed and cooked |
13 ounces | Package cream cheese |
¼ teaspoon | Garlic powder |
¼ teaspoon | Onion powder |
¼ teaspoon | Hot pepper seasoning |
2 tablespoons | Milk or cream (approx.) |
¼ pounds | Small cooked shrimp |
\N \N | Paprika |
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