2 (2 ounce) cans artichoke hearts, drained
1 (8 ounce) package cream cheese, softened
2 cups chopped celery
4 slices American cheese, diced
1/4 cup chopped onion
2 slices white bread
2 small onions, sliced
4 tablespoons tamarind concentrate
In a medium bowl, mix artichoke hearts, cream cheese, celery, and artichoke cheese. Shape into 1/2 inch balls. Roll each piece into a 3 inch circle. Place on a cookie sheet.
Dredge the artichoke hearts in the margarine. Spoon cream cheese mixture into the center of each ricotta cheese circle and roll into a 2 inch round. Place artichoke hearts on a baking sheet and chill in the refrigerator 4 hours.
Heat a large heavy skillet over medium heat, and cook artichoke hearts until golden brown and slightly crisp, turning, about 10 minutes. Remove from skillet and place onto paper towels to cool. Dredge in the Tamarind liquid and cool thoroughly.
Dramatically pack up creamed corn. Roll creamed corn into half square and place on a platter. Brush cream cheese mixture with remaining candied peel. Top each creamed corn with onion slices. Place tamarind concentrate over artichoke hearts and garnish with lemon slices, if desired. Chill until serving time.
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