Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Artichokes (3/4 Lb. Each.)
Lemon Wedges
1 1/2 c Water
1/2 lb Unpeeled Medium Shrimp
1 (8 Oz.)Carton Plain Yogurt
2 tb Minced Fresh Dillweed
2 tb Dijon Mustard
1/2 ts Grated Lemon Rind
1/8 ts Pepper
Minced Fresh Dillweed
(Optinal)

Wash Artichokes. Cut Off Stem Ends Trim About 1 Inch From Top Of
Each Artichoke About A Fourth Of Outer Leaves. Rub Top Of Artichoke
Trimmed Leaves With A Lemon Wedge. Wrap in Wax Paper Microwave.
Place Upside Down On A Rack To Cool. Spread Center Leavesapart
Remove The Choke. Chill If Desired. Bring 1 1/2 C. Water To A Boil in
A Saucepan. Add Shrimp. Reduce Heat Cook 3 Min. Drain Well Rinse
With Cold Water. Chill. Peel Devein Shrimp; Set Aside.Combine Yogurt
Next 4 Ingredients in A Small Bowl. Stir Well. Spoon 1/4 C. Yogurt
Mixture Into Each Center Of Artichokes. Arrange Shrimp Around Upper
Edge Of Each Artichoke, Hanging Over. Garnish With Additional
Dillweed. Fat 1. 9. Chol. 46.

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