Shrimp and Artichokes in a Lemon Butter Sauce

I prefer frozen artichokes hearts, but if the jarred marinated hearts are all that’s available just rinse and drain them in a strainer beforehand. Either way, cut the artichokes in half and set aside.

In a large heavy pan sauté a sliced shallot and several chopped garlic cloves in some olive oil over low heat. After a minute, add the artichoke hearts along with a half a teaspoon of lemon zest. Stir well and cook for another few minutes.

Pour in a cup of seafood, clam, or chicken stock, bring to a low simmer and let cook while you peel a pound of shrimp. Ten minutes before you’re ready to serve, add the shrimp, a couple tablespoons of fresh lemon juice, and some chopped parsley.

Cover and cook until the shrimp are cooked through, a few minutes should do. To finish, slide the pan off of the heat, stir in two to three tablespoons of butter, then salt and pepper to taste.