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 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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