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Pat boutonnet's artichoke sunflower

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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