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 & e. 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.