Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | Artichokes (3/4 Lb. Each.) |
\N \N | Lemon Wedges |
1½ cup | Water |
½ pounds | Unpeeled Medium Shrimp |
1 \N | (8 Oz.)Carton Plain Yogurt |
2 tablespoons | Minced Fresh Dillweed |
2 tablespoons | Dijon Mustard |
½ teaspoon | Grated Lemon Rind |
⅛ teaspoon | Pepper |
\N \N | Minced Fresh Dillweed |
\N \N | (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 1½ 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 ¼ 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.