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1
Cut bottom off of 6 Baby Artichokes and pull the leaves off until you see light green and/or purple. Pull all leaves out and make the artichokes a flower. Stuff all 6 baby artichokes with 8 oz of Philadelphia Cream Cheese Onion & Chive (you can over stuff).
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2
In a medium size mixing bowl pour 2 cups of butter milk and add salt and ground black pepper to taste (at least 1/2 tea salt 7 1/4 tea ground black pepper). In another medium size mixing bowl mix 2 cups of Garlic and Herb Bread Crumbs, 1/2 tea paprika, salt and ground black pepper to taste. Set both aside for later use.
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3
In a large mixing bowl combine 8 oz of Philadelphia Cream Cheese Sundried Tomatoes & Basil, 2 celery stocks cut into cubes, 3 green onions cut into cubes (use the entire onion), and 2 cups fresh parsley chopped, 1 large radish chopped into cubes, 1 large avocado, 1 large lime juiced and salt & ground black pepper to taste. Add all ingredients in large mixing bowl into a food processor and mix until smooth. Pour into a large mixing bowl.
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4
Cut 4 large thick-cut bacon into slices and fry in a large skillet (medium heat). Once bacon is crisp put onto a plate with paper towels to dry. Once all grease is removed from bacon add to large mixing bowl with ingredients from food processor.
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5
Pre-heat oven to 350 degrees F. cut 3 large slices of flat bread into squares. Spray a baking sheet with non-stick cooking spray, place cut flat bread on baking sheet and drizzle with extra virgin olive oil, heat in oven for 10 mins.
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6
Take stuffed baby artichokes and drip head first into butter milk then roll in bread crumb mixture and set aside. Heat 3 cups of 100% canola oil in a large skillet (350 degrees F). Put baby artichokes into oil and fry each side for 2-4 mins, remove and let sit for 5 mins to cool.
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7
Cut heart out of the large artichoke and flower open then add bacon veggie mixture into the middle of the flowered artichoke. Place baked flat bread around large stuffed artichoke on a large serving dish. Take cooled fried baby artichokes and cut in half, place around flat bread and stuffed large artichoke.
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8
HINT: This dish can be served hot or cold, it will keep very well in the refrigerator for up to 2 days.
