Lean appetizer

Preparation:

Preparation: Boil two whole potatoes and cook 4 small artichokes in boiling water with a little lemon. Wash and dry the whole leaves of two Belgian endives. Place the artichokes cut in half in the center of a plate and around the endive leaves and potato slices. Mix Philadelphia with three tablespoons of fresh cream, divide the cream into two parts: put a teaspoon of paprika in one half and the minced garlic and parsley in the other. Pour the garlic cream on the artichokes and the paprika cream on the endive.