Shrimp With Artichokes

• 8 small or 5 medium-size artichokes
• Juice of 1 lemon
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Italian parsley
• 3 large cloves garlic, chopped
• 2 tablespoons flour
• Salt and freshly ground black pepper
• 16 jumbo shrimp, peeled and de-veined
• 1/2 cup dry white wine

1. If the artichokes are small, trim the stem to within a half inch of the base and remove the tougher outer leaves.
2. Cut each artichoke in eighths and place in a bowl.
3. Toss with the lemon juice and cover with water.
4. Set aside for 15 minutes.
5. If you are using medium-size artichokes, trim the stem flush with the base and remove all the leaves.
6. Using a sharp knife, cut away the center choke, leaving just the fleshy bottom or heart of the artichoke.
7. Cut each in eighths and treat with the lemon as previously described.
8. Drain the artichoke pieces.
9. Heat half the oil in a heavy skillet over medium heat.
10. Add the artichokes, parsley and garlic, reduce the heat to low and cook, stirring from time to time, about 20 minutes until the artichokes are lightly browned and tender when pierced with a sharp knife.
11. When the artichokes are tender, remove them from the skillet.
12. Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly.
13. Add the remaining oil to the skillet and increase the heat to medium.
14. Add the shrimp to the skillet and stir-fry a minute or two, until they turn pink.
15. Pour in the wine.
16. Cook, stirring, until the wine just films the bottom of the pan.
17. Return the artichokes to the pan, stir, season to taste with salt and pepper and serve.

artichokes, lemon, extravirgin olive oil, italian parsley, garlic, flour, salt, jumbo shrimp, white wine

Taken from cooking.nytimes.com/recipes/8861 (may not work)