Shrimp & Dill Sauce In Artichoke Cups

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.