2 tablespoons ultra premium extra virgin olive oil
1 garlic clove, minced (by hand or put through a garlic press)
1 cup of drained canned artichokes cut into quarters (about half a 14 ounce can)
1 tablespoon capers, rinsed and drained
3 ounces peeled shrimp, rinsed and patted dry
Heat the olive oil in a medium pan over medium-low heat. Add the garlic and cook until just translucent but not browned, 2 to 3 minutes. Stir in the artichokes, season with salt, and cook until they have absorbed most of the oil, 8 to 10 minutes. Add the capers and shrimp and cook until the shrimp is firm and pink, 3 to 5 minutes.
Recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr