Title: Shrimp & dill sauce in artichoke cups
 Categories: Seafood, Sauces
      Yield: 4 Servings
 
      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.