Pat boutonnet's artichoke sunflower

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

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