Recipe - Pat Boutonnets Artichoke Sunflower

1 Artichoke, cleaned,
Trimmed and cooked
13 ounce Package cream cheese
One fourth teaspoon Garlic powder
One fourth teaspoon Onion powder
One fourth teaspoon Hot pepper seasoning
2 tablespoon Milk or cream (approx.)
One fourth pound Small cooked shrimp
Paprika

Contributed to the echo by: Michelle Bass Originally from: "The Best of Bon
Appetit Cookbook", Knapp Press, 1979 PAT BOUTONNET'S ARTICHOKE SUNFLOWER

Remove all leaves from artichoke. Set aside those that are firm enough to
handle and have a good edible portion on ends. Cut heart into quarters.

Blend cream cheese with garlic and onion powders, hot pepper seasoning and
enough milk or cream to make a smooth paste. Adjust seasoning. Spread
filling on tip of each reserved leaf. Place small shrimp on top of filling
and dust with paprika. Arrange leaves in concentric circles on a round tray
to resemble open sunflower. Place cut artichoke heart in center of leaves.