3 tablespoons olive oil
6 large cloves garlic, minced (about 4 teaspoons)
1 onion, chopped
1 1/4 pounds large shrimp (about 20), peeled and deveined
1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
garlic chives, chopped, optional
Heat the oil in a large skillet over medium heat. Add garlic and onions and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the salt, pepper, and optional garlic chives. Divide among 4 plates, garnish with additional parsley, and serve.
