Shrimp Stuffed Artichoke - cooking recipe

Ingredients

1 lb boiled shrimp, peeled
1 large fresh artichoke
3/4 cup olive oil
4 tablespoons butter
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
2 cups green onions, finely chopped
2/3 cup fresh garlic, very finely chopped (from about 3 heads garlic)
1 (14 ounce) can artichoke hearts, finely chopped, liquid reserved
2 cups Italian seasoned breadcrumbs
1 cup romano cheese, shredded
1 tablespoon parmesan cheese, grated
1 tablespoon paprika

Preparation

Trim pointy leaves and stem from artichoke and place in microwaveable dish with 1' water in bottom.
Cover and cook on high for 7-9 minutes, or until tender.
Drain and let cool.
Remove and refrigerate leaves.
Chop heart and tender center of stem; refrigerate if prepared ahead.
Heat together olive oil and butter in a very large skillet.
Add onions, bell peppers, green onion and garlic; cook over high heat until clear and tender, 8 to 10 minutes, stirring occasionally. Add canned artichokes, liquid from can, and reserved artichoke heart and stem.
Thoroughly mix in bread crumbs, then cheeses. Remove from heat.
Spoon about 1 heaping teaspoon stuffing onto bottom part of each artichoke leaf; use all stuffing.
Sprinkle leaves lightly with paprika and top each with a shrimp; if needed, cut larger shrimp in half to have enough for all leaves.
Serve on pretty platter.