Free Recipe Pat Boutonnet s Artichoke Sunflower
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Pat Boutonnet s Artichoke Sunflower 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
Pat Boutonnet s Artichoke Sunflower Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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