Pat Boutonnets Artichoke Sunflower Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Artichoke, cleaned,
Trimmed and cooked,
13 ounce: Package cream cheese,
1/4 tsp: Garlic powder,
1/4 tsp: Onion powder,
1/4 tsp: Hot pepper seasoning,
2 tbsp: Milk or cream, approx.
1/4 lbs: Small cooked shrimp,
Paprika,
Directions:
Contributed to the echo by: Michelle Bass Originally from: "The Best
of Bon Appetit Cookbook", Knapp Press, 1979 PAT BOUTONNETS 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
Source from luhu.jp
of Bon Appetit Cookbook", Knapp Press, 1979 PAT BOUTONNETS 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
Source from luhu.jp
Tags
Vegetables