| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Sauces | 4 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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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