Ingredients:
600 grams shrimp, peeled and deveined
6 fresh baby artichokes
3/4 teaspoon lemon peel, grated
2 tablespoons lemon juice
250 grams fettuccine
2 large shallots, chopped
1/2 cup chicken stock
2 teaspoons thyme
1/2 teaspoon crushed red chili pepper
1/2 cup whipping cream
1 tablespoon butter
lemon wedges (optional)

Directions:
Rinse and trim stems of the artichokes. Remove the outer leaves; snip off sharp leaf tips about 1/4 inch from top. Cut artichokes into quarters and dip into lemon juice to prevent browning. Cook pasta according to the package directions; drain and return to pan.
Meanwhile, in a large skillet combine artichokes, shallot, stock, thyme, red chili pepper, and 1/4 teaspoon salt; heat to boiling. Reduce heat; simmer, covered, until artichokes are tender. With a slotted spoon, remove artichokes, reserving liquid in skillet. Add shrimp to skillet and cook, uncovered, over medium heat for 2 to 3 minutes or until pink, stirring often.
With a slotted spoon, transfer shrimp to artichoke mixture, reserving liquid in skillet. Reduce any liquid left in skillet to about 1 tablespoon. Add cream; boil gently for 2 to 3 minutes or until thickened, stirring constantly. Remove from heat; stir in butter and lemon peel until melted.
Stir shrimp-artichoke mixture into sauce; heat through. Pour the sauce over the pasta and toss gently. If serving shrimp with tails on, use cooking tongs to arrange them on plate. Serve with lemon wedges, if desired.