Ingredients for 6 servings:
1. 1 (14 ounce) can artichoke bottoms, rinsed and drained
2. 1 1/2 lbs medium shrimp, peeled and deveined
3. 1/2 teaspoon salt
4. 1/2 teaspoon fresh ground black pepper
5. 4 tablespoons olive oil
6. 1 cup chopped onion
7. 6 garlic cloves, thickly sliced
8. 2 teaspoon lemons, zest of, grated
9. 1/8 teaspoon red pepper flakes
10. 1 cup white wine
11. 1 cup chicken broth
12. 2 tablespoons fresh lemon juice
13. 2 tablespoons chopped parsley
14. 1 lb spaghetti or 1 lb angel hair pasta
15. 1/2 cup diced tomato

Directions:
1. Rinse and drain artichokes, slice into 1/4 inch slices.
2. Pat the shrimp dry and toss with 1/4 teaspoon each of salt and pepper.
3. In a large sauté pan, heat olive oil over medium-high heat until sizzling.
4. Add half of the shrimp and quickly brown on both sides, about 1 minute per side.
5. Remove the shrimp to a bowl with a slotted spoon.
6. Brown the remaining shrimp and remove to bowl.
7. Decrease heat to medium-low.
8. In the same pan sauté the artichoke slices, onion, garlic, lemon zest, and red pepper flakes until the artichoke slices and onion start to brown,about 10 to 12 minutes.
9. Add the wine and stir gently to dislodge any browned bits from bottom of pan.
10. Cook until liquid is reduced by half.
11. Add the chicken broth,lemon juice,1 tablespoon of parsley, and the remaining salt and pepper.
12. Bring to a boil, then simmer until slightly thickened, about 10 minutes.
13. While sauce is cooking, Cook the pasta.
14. Drain pasta and return to pot.
15. Return shrimp to sauce just to warm through, no longer than 2 or three minutes.
16. Pour sauce over pasta and simmer over low heat, stirring constantly, coating pasta with the sauce, about 2 minutes.
17. Turn pasta out on to warm serving dish.
18. Sprinkle with parsley and diced tomato, if desired, and serve.