Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Wash Artichokes. Cut Off Stem Ends and Trim About 1 Inch From Top Of
Each Artichoke and About A Fourth Of Outer Leaves. Rub Top Of
Artichoke and Trimmed Leaves With A Lemon Wedge. Wrap in Wax Paper and
Microwave. Place Upside Down On A Rack To Cool. Spread Center
Leavesapart and Remove The Choke. Chill If Desired. Bring 1 1/2 C.
Water To A Boil in A Saucepan. Add Shrimp. Reduce Heat and Cook 3 Min.
Drain Well and Rinse With Cold Water. Chill. Peel andDevein Shrimp; Set
Aside.Combine Yogurt and 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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