Serious Eats: Recipes

Shrimp Scampi with Artichokes

[Photograph: Blake Royer]

Note: You can cook your own artichoke hearts or use frozen or canned artichoke hearts.

Adapted from Epicurious.

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

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