3 scallions
6 sprigs parsley
4 chives
4 basil leaves
3 sprigs dill
4 oz. Cheddar cheese, shredded
2 (20 oz.) cans artichoke hearts, drained
1 1/2 to 2 lb. cooked shrimp
1 1/2 c. tomato juice
1 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 oz. Parmesan cheese, grated
6 to 8 c. cooked rice

Finely chop together the scalions, parsely, chives, basil and dill. Mix in the shredded Cheddar cheese. Line a greased casserole with artichoke hearts. Sprinkle with the herb-cheese mixture. Layer over with shrimp.

Blend together the juices, oil, salt and pepper; pour over the shrimp. Sprinkle Parmesan cheese on top, bake until bubbly or 30 minutes at 350 degrees. Serve over cooked rice.

Serves 6.