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Recipe by: warnier
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See below ingredients and instructions of the recipe
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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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