Shrimp with Artichokes

This recipe appeared in the January 2007 issue of Cruising World.

1/3 pound shrimp

1 cup rice

1 15-ounce can artichoke hearts*

2 to 4 tablespoons butter

Salt, to taste

Pepper, to taste

Garlic, minced, to taste

Juice of 1 lime or lemon

1/4 cup white wine (optional)

Fresh cilantro, if available

*Plain are preferable, but marinated will do in a pinch.

Shell, clean, and devein shrimp. Prepare rice according to package directions. Keep warm. Saute artichoke hearts in butter over medium-high heat until they begin to brown. Add salt, pepper, and garlic. Toss in shrimp and lime or lemon juice and wine, stir, and cover for about one minute. Stir again and re-cover. Continue stirring and covering until shrimp are tender (about five minutes, depending on size of shrimp). Serve over rice. Garnish with cilantro and lime or lemon slices. This recipe can also be made with boneless chicken or fish.