Preparation:
combine half of cream cheese with garlic and parsley in a food processor process to a smooth puree cover and chill until firm combine remaining cream cheese and blue cheese in a food processor process until well blended cover and chill until firm remove endive leaves from heart trim off any discoloration or pieces of heart rinse well, gently shake dry cut tops from artichokes and trim thorns from leaves brush cut edges with fruit fresh plunge into boiling water and simmer for 15-20 minutes, until tender drain well and allow to cool cover and chill thoroughly gently remove leaves from choke and trim as necessary, reserving choke and stem for another use spoon chilled garlic mixture into a pastry bag and pipe rosettes onto artichoke leaves spoon chilled blue cheese mixture into a pastry bag and pipe rosettes onto endive leaves garnish artichokes with olives, dill, or pimiento garnish endive with a walnut half arrange onto a serving platter serve slightly chilled or at room temperature |
