---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHRIMP & DILL SAUCE IN ARTICHOKE CUPS
  Categories: Seafood, Sauces
       Yield: 4 servings
  
       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)
  
   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.
  
 -----