| 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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