| | Directions | | Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt, and pepper. Divide among 4 plates, garnish with additional parsley and serve. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 4 cloves garlic, minced, 4 teaspoon. (large cloves) |
| - | | 2 shallots, thinly sliced, 1/3 cup. (medium) |
| - | | 1 1/4 pounds large shrimp, 20, peeled and deveined |
| - | | 1 - 11 ounce pkg frozen artichoke hearts, thawed, or 1 - 14 ounce can artichoke hearts, rinsed, drained, and quartered |
| - | | 1/3 cup dry white wine |
| - | | 2 tablespoons fresh lemon juice |
| - | | 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon freshly ground black pepper |
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