Pull off leaves from cooked and chilled artichoke trim points with kitchen scissors. Prepare an artichoke dip. Halve 3 hard-cooked eggs lengthwise cut each half into 3 wedges. Top leaves with dab of dip and egg wedge at base. Arrange on round serving plate in shape of a sunflower so each leaf is easy to pick up.
(Note: For artichoke dip recipes, see Artichoke With Dip.)
This Sunburst Artichoke recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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