Try this Pat Boutonnets Artichoke Sunflower recipe, or contribute your own.
Suggest a better descriptionContributed to the echo by: Michelle Bass Originally from: "The Best of Bon Appetit Cookbook", Knapp Press, 1979 PAT BOUTONNETS 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. Servings: 4 to 6
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 211 | ||
Calories from Fat: 189 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 67.6mg | 21 % | |
Sodium 197.2mg | 7 % | |
Potassium 87mg | 2 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.6g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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