Ragout of Shrimp, Artichokes and Potatoes

• 8 small new potatoes, peeled and halved
• Salt
• 2 medium-size artichokes
• Juice of 1 lemon
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon flat-leaf parsley
• 1 large clove garlic, chopped
• 1 teaspoon curry powder
• 1/2 cup dry white wine
• 1 1/2 tablespoons flour
• Freshly ground black pepper to taste
• 10 jumbo shrimp, peeled and deveined

1. Put the potatoes in a saucepan, cover with water, add a sprinkling of salt and bring to a simmer.
2. Cook until they are barely tender, about 10 minutes.
3. Drain and set aside.
4. While the potatoes are cooking, trim the stems of the artichokes flush with the base and remove all the leaves and discard them.
5. Using a sharp knife, cut away the fuzzy center choke, leaving the fleshy bottom, or heart, of each artichoke.
6. Cut into eighths and toss with the lemon juice.
7. Heat half the oil in a heavy skillet over medium heat.
8. Add the artichokes, potatoes, parsley and garlic.
9. Reduce heat to low and cook, stirring, until the artichokes and potatoes are lightly browned and tender when they are pierced with a sharp knife.
10. While these ingredients are cooking, dissolve the curry powder in a tablespoon of the wine.
11. When the artichokes and potatoes are tender, remove them from the skillet and set aside.
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 heat to medium.
14. Add the shrimp, stir-fry for a minute or two until they turn pink, then add the curry powder mixture and stir.
15. Add the remaining wine.
16. Cook, stirring, until the wine just coats the bottom of the pan.
17. Return the artichokes and potatoes to the pan, stir, season with salt and pepper and serve.

potatoes, salt, artichokes, lemon, extravirgin olive oil, flatleaf parsley, clove garlic, curry powder, white wine, flour, freshly ground black pepper, jumbo shrimp

Taken from cooking.nytimes.com/recipes/9271 (may not work)