Shrimp & Dill Sauce in Artichoke Cups

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 leaves apart and remove the choke.

Chill if desired.

Bring 1½ cup water to a boil in a saucepan.

Add shrimp.

Reduce heat and cook 3 min.

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.