Pat boutonnet's artichoke sunflower
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Artichoke, cleaned, | |
| 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 |
| Paprika | ||
Directions
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