Artichoke bowls can be used in an almost infinite variety of ways. You can serve them hot or cold, plain as a vegetable side dish, or filled as an entree. Filled with dilled shrimp, as they are in this recipe, they present an unusual entree for a luncheon or a dramatic first course for a more formal meal. If you want to serve extra dill sauce for dipping the artichoke leaves, just double the recipe for Dill Sauce. The easiest way to remove the furry, thistle-like covering on the heart of an artichoke is with a serrated grapefruit spoon.

Artichoke Bowls:
4 large artichokes, thoroughly washed
2 garlic cloves, halved
Lemon slices

Dill Sauce:
1 C. plain non-fat yogurt
1/4 C. rice vinegar
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tsp. sugar
2 T. finely chopped fresh dill
1/2 tsp. dried dill, crushed

2 C. (3/4 pound) cooked and cleaned small shrimp
1 C. diced celery

To make artichoke bowls, first pull off and discard the toughest outer leaves on each artichoke. Using scissors or kitchen shears, cut off the thorny tips of the remaining outer leaves. Using a large, sharp knife, cut off the pointed top on each artichoke so that the top is flat. Cut off each stem so that the bottom is flat. Then invert the trimmed artichoke on a flat surface and press down firmly on it to open up the leaves as much as possible, making it look like a flower. Fill a pan large enough to hold all four of the artichokes with water to a depth of 2 inches. Add the garlic and lemon slices and bring to a boil. Place the artichokes in the pan, bottom side down, and cook, covered, over low heat for about 40 minutes, or until the bottom can be pierced easily with a fork. Remove the artichokes from the water and let them drain, upside down, until cool enough to handle. Remove and discard the small center leaves and spread the artichoke open to expose the heart. Remove the remaining tiny leaves and then, using a grapefruit spoon, carefully scrape out the furry choke. Wrap tightly and refrigerate until cold. To make the dill sauce, combine the yogurt, vinegar, salt, pepper, sugar, and dill in a bowl and mix well. Add the shrimp and celery to the sauce and again mix well. Divide the mixture evenly among the chilled, hollowed-out artichoke bowls. Serve with additional Dill Sauce on the side as a dip for the artichoke leaves, if desired.

Yield: 4 servings
Serving Size: 3/4 C. Shrimp Mixture in Artichoke Bowl

Calories: 215
Fat: 1.5
Fiber: 1.2