Ingredients:

1 Artichoke, cleaned, trimmed and cooked
13 oz Package cream cheese
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Hot pepper seasoning
2 tbs Milk or cream (approx.)
1/4 lb Small cooked shrimp
Paprika

Methods:

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.