Instructions: In a heavy bottom pot add butter, onion, bell pepper, and celery. Saute over medium heat until celery is tender. Add flour and stir well, scraping the bottom for three minutes. Whisk in chicken stock until smooth. Reduce heat to medium-low and simmer. Stir bottom of pot (not to stick) for five minutes. Add artichokes and cook for another five minutes. Add shrimp, seasoning, wine, and cream. Bring to a light boil, remove from heat, and stir in cheese until melted.

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