"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Artichoke Sunflower Recipe

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This recipe for Artichoke Sunflower is from Havenwood Farms Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 large artichoke
2 tbs vinegar
1 tsp vegetable oil
1 bay leaf
1 tsp salt
1 3 oz package cream cheese
1/2 tsp hot pepper sauce
1 garlic clove mashed with 1/4 tsp salt
1 tbs milk
8 oz very small cooked baby shrimp
paprika for decoration

Directions:
Directions:
1. In a medium sauce pan, place the artichoke and cover with water. Add vinegar, vegetable oil, bay leaf and salt. Bring to boil, cover and simmer until leaves pull away easily, approx 30-45 minutes.

2. Drain and let cool. Remove all the leaves of the artichoke, keeping those with edible portions.

3. Mix cream cheese, hot pepper sauce, garlic-salt mixture and milk to form smooth paste. Spread a small amount (1/2 tsp) on each leaf and place small shrimp on top; sprinkle with paprika.

4. Arrange finished leaves on a round serving try in a concentric circle, placing the largest leaves along the edge and the smallest leaves in the center. The center leaves should almost be standing up so that they resemble the the center of the flower.

Personal Notes:
Personal Notes:
A beautiful appetizer presentation.

 

 

 

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