Giant Shrimp With Artichokes And Fennel

• Leaves of 2 sprigs fresh rosemary
• 4 cloves garlic, peeled and thinly sliced
• 4 tablespoons high-quality extra virgin olive oil
• Salt and freshly ground black pepper
• 16 jumbo shrimp, cleaned and deveined
• 10 medium to large artichokes
• 1 teaspoon hot red pepper flakes
• 2 fennel bulbs, trimmed and thinly sliced
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup lemon juice
• Lemon-flavored olive oil (available in specialty food markets)

1. Combine rosemary, garlic, 2 tablespoons olive oil, and salt and pepper to taste in medium bowl.
2. Add shrimp, and turn until well coated.
3. Marinate at room temperature for 30 to 60 minutes.
4. Meanwhile, preheat oven to 350 degrees.
5. Using a paring knife, trim stem and outer artichoke leaves to tender hearts.
6. Quarter hearts lengthwise, and cut out choke.
7. Place in a mixing bowl; add remaining olive oil, pepper flakes, and salt and pepper to taste.
8. Spread across a baking sheet, and bake until artichokes are tender, about 20 minutes.
9. Remove from heat, and keep warm.
10. In a medium saucepan, combine fennel, thyme, bay leaf and lemon juice.
11. Stir in 1/3 cup water.
12. Cover and simmer over medium-low heat until tender, about 20 minutes.
13. Prepare a grill, or heat a large griddle or skillet until very hot.
14. Grill or sear shrimp until pink, 2 to 3 minutes on each side.
15. Transfer to a large bowl, and add artichoke hearts and fennel.
16. Drizzle with lemon-flavored olive oil to taste, and toss until well blended.
17. Divide among 4 plates, and serve.

rosemary, garlic, olive oil, salt, jumbo shrimp, artichokes, hot red pepper, fennel bulbs, thyme, bay leaf, lemon juice, lemonflavored olive oil

Taken from cooking.nytimes.com/recipes/4873 (may not work)