Artichoke Sunflower Recipe Recipe

Name: Artichoke Sunflower Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lrg Artichoke, 2 Tbsp. Vinegar, 1 tsp Vegetable Oil, 1 x Bay Leaf, crumbled, and more.

Yes, Artichoke Sunflower Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Sunflower Recipe

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