Shrimp & Dill Sauce in Artichoke Cups

These stuffed artichokes turn heads at any dinner party. Whole artichokes microwave until tender, then their centers hollow out to hold a creamy dill-yogurt sauce spiked with Dijon mustard and lemon zest. Poached shrimp hang over the edges like a crown, making each serving look like something you’d order at a fancy seafood restaurant.

Pro Tips

• Rub with lemon immediately: The moment you trim the artichoke tops, rub them with lemon wedges. This prevents the cut edges from turning brown and bitter.
• Remove the choke completely: Use a spoon to scrape out all the fuzzy choke from the center. Any bits left behind are unpleasant to eat and ruin the presentation.
• Chill before filling: Cold artichokes hold the yogurt sauce better than warm ones. The sauce stays thick and creamy instead of getting runny.
• Arrange shrimp decoratively: Hang the shrimp over the outer leaves so they’re visible and easy to grab. Buried shrimp are harder to eat elegantly.

Variations

• Use sour cream instead of yogurt for a richer, less tangy sauce
• Add 1 tablespoon of capers to the yogurt mixture for briny pops of flavor
• Substitute cooked crab meat for shrimp for a more luxurious version