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.