You are here

Artichoke Appetizers

the.instructor's picture
  Artichoke 1 Large
  Vinegar 1 Tablespoon
  Salad oil 1 Teaspoon
  Bay leaf 1 , crushed
  Cream cheese 3 Ounce (1 Package)
  Liquid hot pepper seasoning 1⁄4 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Salt To Taste
  Half and half 2 Tablespoon (Light Cream)
  Cooked shrimp 1⁄4 Pound
  Paprika To Taste

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 580 Calories from Fat 345

% Daily Value*

Total Fat 39 g60.4%

Saturated Fat 19.2 g96.1%

Trans Fat 0.1 g

Cholesterol 325.8 mg108.6%

Sodium 1095.3 mg45.6%

Total Carbohydrates 25 g8.3%

Dietary Fiber 9.6 g38.6%

Sugars 5.1 g

Protein 36 g71.2%

Vitamin A 43.9% Vitamin C 40.3%

Calcium 24.4% Iron 37.1%

*Based on a 2000 Calorie diet

Artichoke Appetizers Recipe