1 can artichokes, quartered
2 c. chicken stock
1/4 c. chopped green onion
1/4 tsp. thyme leaves
1/4 tsp. cayenne pepper
2 tbsp. melted butter
2 tbsp. flour
1 c. heavy cream
1/2 to 1 lb. shrimp, peeled
Chopped parsley
Chopped green onion

Combine first 5 ingredients in large saucepan, simmer for 10 minutes. Cook butter in flour until light brown; add to sauce. Stir in cream, simmer for 10 minutes. Add shrimp, simmer for 5 minutes. Garnish with parsley and green onion.