Instructions: 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.

Servings: 4 to 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.