Serves:

Ingredients:

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

Method:

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.