Artichoke Appetizers Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Artichoke1 Large
 Water1 Cup (16 tbs)
 Salad oil1 Teaspoon
 Bay leaf1 , crushed
 Salt1⁄2 Teaspoon
 Cream cheese3 Ounce (1 Package)
 Tabasco1⁄4 Teaspoon
 Garlic powder1⁄2 Teaspoon
 Salt To Taste
 Light cream2 Tablespoon
 Small shrimp1⁄4 Pound (Approximately)
 Paprika1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 645 Calories from Fat 408

% Daily Value*

Total Fat 46 g71.3%

Saturated Fat 23 g115%

Trans Fat 0.1 g

Cholesterol 299.2 mg

Sodium 1970.3 mg82.1%

Total Carbohydrates 28 g9.3%

Dietary Fiber 11.1 g44.5%

Sugars 5.5 g

Protein 35 g70.6%

Vitamin A 86.5% Vitamin C 43.2%

Calcium 25.4% Iron 38%

*Based on a 2000 Calorie diet

Directions

Cook the artichoke in a tightly covered container in water to cover; add the oil, bay leaf, and salt to the cooking water.
Simmer about 30 minutes, or until tender; cool, then remove the leaves.
Use the leaves that are firm enough to handle and have a good edible portion on the ends.
Blend the cream cheese with Tabasco, garlic powder, additional salt to taste, and cream 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.
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