Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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