Ingredients:
1 14 oz of canned artichoke bottoms, rinsed, chopped into ¼ inch slices
1 lb of shrimp, peeled and deveined
½ teaspoon of salt
½ teaspoon of freshly ground pepper
4 tablespoons of quality olive oil
1 medium yellow onion, chopped
6 garlic cloves, chopped
2 teaspoons of grated lemon zest
⅛ teaspoon of red pepper flakes (or more, to taste)
1 cup of white wine
1 cup of chicken stock
2 tablespoons of freshly squeezed lemon juice
½ cup of sun dried tomatoes, in oil, roughly chopped
2 tablespoons of fresh chopped Italian parsley, chopped
1 fresh diced tomato
Instructions: http://howtofeedaloon.com/linguine-shrimp-artichokes/
