Picks and Pans Review: 4 14-Ounce Cans Small Artichoke Bottoms

UPDATED 07/09/1979 at 01:00 AM EDT • Originally published 07/09/1979 at 01:00 AM EDT

1 cup Boursin
Paprika

Drain artichokes and fill the center of each with a teaspoonful of Boursin. Sprinkle with paprika and serve. Makes approximately 30 hors d'oeuvres. Impresses the guests too. (Harcourt Brace Jovanovich, $5.95)

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