Shrimp and Dill Sauce in Artichoke Cups

Ingredients:

4 large heavy artichokes
lemon wedges
1 1/2 cups water
1/2 pound medium shrimp, peeled and deveined
8 ounces plain yogurt
2 tablespoons minced fresh dill
2 tablespoons Dijon mustard
1/2 teaspoon grated lemon rind
1/8 teaspoon pepper
minced fresh dill (optional)

Preparation:

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 until tender and an inner leaf releases when gently pulled
upon (approximately 6 minutes rotating once during the process).

Place upside down on a rack to cool. Gently spread center leaves apart
and remove the choke with a spoon and discard. Chill if desired.

Bring 1 1/2 cups water to a boil in a saucepan. Add shrimp. Reduce
heat and cook 3 minutes, drain well and rinse with cold water. Chill
and set aside.

Combine yogurt and next 4 ingredients in a small bowl. Stir well.
Spoon 1/4 cup yogurt mixture into the center of each artichoke.
Arrange shrimp around upper edge of each artichoke, hanging over.
Garnish with additional dill.