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Artichoke Sunflower Recipe

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This recipe for Artichoke Sunflower is from HAVENWOOD FARMS FAMILY 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 large artichoke
1 bay leaf
1 3 oz package cream cheese
½ tsp hot pepper sauce
1 garlic clove mashed with 1/4 tsp salt
1 tbs milk
8 oz small cooked baby shrimp
paprika for decoration
Directions:
Directions:
1. Fill the bottom of a large pot with about 2-inches of water, so that it's below a steamer basket when inserted. Place the artichoke in the steamer basket with the bay leaf. Cover the pot and turn the heat up to medium-high. Steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, about 28 minutes. Drain and let cool.

2. Remove all the leaves of the artichoke, keeping those with edible portions. Scrape out the heart and thinly slice into "C" shaped pieces.

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. Fan out the heart pieces in a tight circular shape in the center of a round serving tray. Continuing in a concentric circle, arrange finished leaves - 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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