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Pat Boutonnet's Artichoke Sunflower

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      Title: PAT BOUTONNET'S ARTICHOKE SUNFLOWER
 Categories: Vegetables
      Yield: 6 Servings
 
      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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