Ingredients
Directions
Wash artichokes.
Cut off stem ends and trim about 1 inch from top of each artichoke and about a fourth of outer leaves.
Rub top of artichoke and trimmed leaves with a lemon wedge.
Wrap in wax paper and microwave.
Place upside down on a rack to cool.
Spread center leavesapart and remove the choke.
Chill if desired.
Bring 1½ cup water to a boil in a saucepan.
Add shrimp.
Reduce heat and cook 3 minutes.
Drain well and rinse with cold water.
Chill.
Peel and devein shrimp; set aside.
Combine yogurt and next 4 ingredients in a small bowl.
Stir well.
Spoon ¼ cup yogurt mixture into each center of artichokes.
Arrange shrimp around upper edge of each artichoke, hanging over.
Garnish with additional dillweed.
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