Artichoke Appetizers Recipe
Ingredients
| Artichoke | 1 Large | |
| Water and vinegar | ||
| Salad oil | 1 Teaspoon | |
| Bay leaf | 1 , crushed | |
| Salt | 1/2 Teaspoon | |
| Cream cheese | 1 | |
| 1/4 teaspoon liquid hot-pepper seasoning | ||
| Garlic powder | 1/2 Teaspoon | |
| Salt | To Taste | |
| Half and Half | 2 Tablespoon | |
| About 1/4 pound small cooked shrimp | ||
| Paprika | ||
Directions
Cover the artichoke with water; add 1 tablespoon vinegar per quart of water, the oil, bay leaf, and salt.
Simmer about 30 minutes, or until a leaf pulls away easily and its base is tender.
Cool, then remove the leaves.
Use the leaves that have a good edible portion on the ends.
Blend the cream cheese with hot-pepper seasoning, garlic powder, additional salt to taste, and half-and-half to make a smooth paste.
Spread this filling on the base of each leaf.
Place a small shrimp on top of the filling and sprinkle with paprika.
Arrange on a round plate or tray in the shape of a sunflower so each leaf is easy to pick up.
Simmer about 30 minutes, or until a leaf pulls away easily and its base is tender.
Cool, then remove the leaves.
Use the leaves that have a good edible portion on the ends.
Blend the cream cheese with hot-pepper seasoning, garlic powder, additional salt to taste, and half-and-half to make a smooth paste.
Spread this filling on the base of each leaf.
Place a small shrimp on top of the filling and sprinkle with paprika.
Arrange on a round plate or tray in the shape of a sunflower so each leaf is easy to pick up.
Chef
