Artichoke and Shrimp Bites

2 medium artichokes
Lemon juice
1/4 cup water
1 package (8 ounces) light cream cheese
1/4 cup snipped fresh chives
1/4 cup sour cream
1/2 teaspoon onion powder
1 can (4 1/2 ounces medium shrimp, rinsed, drained and chilled

Rinse artichokes, and trim stems. Remove loose outer leaves. Cut off 1 inch from tops. Snip off sharp leaf tips. Brush cut edges with lemon juice.

Place artichokes upright in 9-inch microwave-safe pie plate. Add water.

Cover with vented microwave-safe plastic wrap. Microwave at 100% power (HIGH) for 6 to 10 minutes or until leaf pull out easily. Drain and chill thoroughly.

Remove and discard center leaves of both artichokes. Using a spoon, remove and discard chokes. Pull the leaves off one artichoke. Reserve the leaves. Chop artichoke heart and stem. Set aside.

Place cream cheese in bowl. Attach Bowl and flat beater. Turn to speed 2 and beat for 15 seconds. Stop and scrape bowl. Add chopped artichoke heat and stem, chives, sour cream, and onion powder. Continuing on speed 2 beat 15 seconds. Spread a small amount of cheese mixture on the edible end of each reserved leaf. Top each with a Shrimp. Fill the center of the whole artichoke with the remaining cheese mixture. Place the whole artichoke on a serving platter and surround with filled leaves and crackers.