Sweet and Sour Spectator

Ingredients

10 or more baby artichokes
Lemon juice or vinegar (optional for soaking)
3 tablespoons extra virgin olive oil
1 fennel bulb – trimmed and coarsely chopped
6 oz. baby parsnips
Salt and pepper
Thyme, rosemary or other fresh herbs
1/8 tsp red pepper flakes
¼ cup capers (drained)
1/2 cup dry white wine
1 pound shrimp, peeled
4-6 cloves garlic, peeled and minced

Method

1. Clean the artichokes by trimming the stem, pulling off the dark green tough outer leaves, cutting off the upper third of the remaining leaves and cutting each trimmed artichoke in half. If you are unlucky and find a choke, remove it. Drop the finished artichokes into a bowl of cold water with about 10 percent acid (lemon juice or vinegar).
   
2. Put the olive oil in a pan heated to medium. Drain artichokes and place in skillet along with the fennel and turnips. Cook until vegetables begin to soften, but do not brown them. Sprinkle with salt; add the herbs, red pepper flakes, and the wine. Bring to a boil, cover and simmer until tender. (approximately 10 minutes)
   
3. Uncover pan and raise heat again. Stir in the capers, garlic, and shrimp. Cook, tossing or stirring for 5 minutes or so, until the shrimp are pink. Taste and adjust seasoning.

For anyone wanting more information on baby artichokes: All About Baby Artichokes.