Instructions: *Fresh mild herbs, such as tarragon, basil, parsley, chervil, etc.

In a stock pot, add the artichokes and lemons. Cover with water. Season the water with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Submerge the artichokes in the water by laying a small cloth towel over the artichokes in the pan. Continue to cook for 18 minutes or until tender.

Remove the artichokes and place in a bowl of ice water for a couple of minutes or until chilled. Drain and pat dry.

In a mixing bowl, whisk the oil, vinegar, herbs and garlic together. Whisk until incorporated. Season with salt and pepper. Season the artichokes with salt and pepper.

Toss the greens and shrimp lightly with the vinaigrette. Season with salt and pepper.

Hero: Mound a quarter of the greens and shrimp in the center of each artichoke. Garnish the artichokes with the cheese, parsley and thyme sprigs.

Yields: 4 servings

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