Artichoke Sunflower Recipe

• 1 lrg Artichoke
• 2 Tbsp. Vinegar
• 1 tsp Vegetable Oil
• 1 x Bay Leaf, crumbled
• 1 tsp Salt
• 3 ounce Cream Cheese, room temp.
• 1/4 tsp Red Warm Pepper Sauce
• 1 cl Garlic
• 1/4 tsp Salt
• 1 Tbsp. Lowfat milk
• 8 ounce Cooked Baby Shrimp Paprika

1. Put the artichoke in a saucepan and cover with water.
2. Add in the vinegar, oil, bay leaf, and 1 tsp.
3. salt.
4. Bring to a boil, cover and simmer till a leaf pulls away easily and the base is tender, 30-45 min.
5. Drain and let cold.
6. Remove all the leaves of the artichoke, keeping those which have a good edible portion on the ends.
7. Mash the garlic with the 1/4 tsp.
8. salt.
9. Mix together cream cheese, warm pepper sauce, garlic-salt mix, and lowfat milk to create a smooth paste.
10. Spread a small amount (about 1/2 tsp.)
11. on the base of each leaf and place a small shrimp on top of the paste; sprinkle the shrimp with paprika.
12. Arrange the finished leaves on a round serving tray in concentric circles, placing the largest leaves along the edge and the smallest in the center.
13. The center should be almost standing up so which they resemble the center of a flower.

vinegar, vegetable oil, bay leaf, salt, cream cheese, red, garlic, salt, milk, shrimp

Taken from cookeatshare.com/recipes/artichoke-sunflower-69921 (may not work)