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Artichoke Appetizers

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  Artichoke 1 Large
  Water 1 Cup (16 tbs)
  Salad oil 1 Teaspoon
  Bay leaf 1 , crushed
  Salt 1⁄2 Teaspoon
  Cream cheese 3 Ounce (1 Package)
  Tabasco 1⁄4 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Salt To Taste
  Light cream 2 Tablespoon
  Small shrimp 1⁄4 Pound (Approximately)
  Paprika 1 Teaspoon

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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