Artichoke Appetizers Recipe
Ingredients
1 large artichoke
Water
1 teaspoon salad oil
1 bay leaf, crushed
1/2 teaspoon salt
1 package (3 oz.) cream cheese
1/4 teaspoon Tabasco
1/2 teaspoon garlic powder
Salt to taste
About 2 tablespoons light cream
About 1/4 pound small shrimp
Paprika
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.
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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