2 1/2 c. chicken broth
2 1/2 c. shrimp stock
14 oz. can artichoke hearts drained and rinsed
1 stalk celery with leaves, chopped
1/2 c. finely chopped onions
3 tbsp. flour
1/2 tsp. thyme
Salt and pepper to taste
1/4 to 1/2 red pepper
1 c. heavy cream
2 tbsp. chopped parsley
1/4 c. chopped green onion
3/4 lb. med. shrimp peeled and deveined

In large saucepan, combine broth, stock, chopped artichokes and celery. Bring to boil, reduce heat and simmer for 10 minutes. In small skillet, melt 2 tablespoons of butter, add onions. Saute over medium heat, stirring for 2 to 3 minutes. Add remaining butter, flour and seasonings and cook, stirring for 2 minutes more. Add contents of skillet to artichoke mixture and simmer, stirring occasionally, for 5 minutes. Blend in cream, parsley, green onions and shrimp, simmer for 3 minutes until shrimp is cooked. Serves 6.

Shrimp stock, in pan. Simmer together shrimp shells, 1 small onion, quartered, 1 bay leaf and 5 peppercorns in 4 cups water for 20 minutes, strain and use stock.