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.