Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Pine nuts
4 Large fresh artichokes
1/2 Lemon
3/4 c Low-fat chicken broth;divide
1 c Onion; chopped
1 c Shrimp; cooked, diced
1/2 ts Garlic powder
1/4 c Bread crumbs
1/4 c Fresh parmesan; grated
1/2 ts Dried dillweed
1/4 ts Ground white pepper

Toast pine nuts.(You can do this in the microwave, if desired. Spread
them in one layer on a m/w-safe paper towel on High until lightly
browned about 2 to 4 minutes). Cut off artichoke stems so that they
are flat on the bottom and will stand up in the baking dish. Snip
points off outer leaves. Rub with cut side of lemon. Place artichokes
in micro-safe dish and pour 1/4 c of the ckn. broth into bottom of
dish. Cover tightly with plastic wrap and cook on High until bottoms
are tender when pierced with tip of knife (about 11 minutes). Let
stand covered, 3 minutes; drain. When cool enough to handle, pull out
center leaves and remove center choke. Cook oil, onion and garlic,
uncovered, on High in m/wave for 3 minutes. Add remaining ingredients
and another 1/4 c. chicken broth to the onion mixture. Stir until
well blended. Spoon mixture into center of artichokes (and in between
leaves, if desired). Pour the remaining 1/4 c chicken broth into the
bottom of the dish. Place artichokes in broth. Cover with plastic
wrap and cook on high until heated through, about 4 minutes. Judy
Garnett/pjxg05a Raleigh, NC.

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