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.
B-man
