- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 2 tablespoons minced garlic
- 1/4 cup chopped fresh basil
- 2 cups Arborio rice
- 4 cups Shrimp Stock
- 1 tablespoon softened unsalted butter
- 1/2 lemon, juice only
- 2 teaspoons salt
- 10 turns freshly ground black pepper
- 1/2 cup chopped green onions
- 2 cups quartered fresh artichoke hearts, cooked until tender
- 1 teaspoon Emeril's Creole Seasoning 
- 1/2 pound peeled medium shrimp, halved
- 1/2 cup heavy cream
- 3/4 cup coarsely grated fresh Parmesan
- Heat the oil in a large nonreactive skillet over high heat. Add the onions, garlic, and basil, and sautÈ for 3 minutes. Stir in the rice and sautÈ for 1 minute.
- Add the stock, butter, lemon juice, salt, and pepper and cook, stirring for about 3 minutes. Fold in the green onions. Add the artichoke hearts and Creole Seasoning and bring to a boil. Reduce the heat and simmer, stirring often, for about 10 minutes. Fold in the shrimp and simmer for 2 minutes; stir in the cream and simmer for 3 minutes. Fold in 1/2 cup of the Parmesan can turn off the heat.
- Serve in bowls, 2 cups per serving, sprinkled with 1 tablespoon Parmesan
- Yield: 4 main-course servings
- Note: Cooked Artichokes: Bring 2 quarts of water to a boil in a nonreactive pan. Add 2 large, trimmed artichokes; 2 lemons, cut in half, squeezed in and the peels added; 4 bay leaves; and 1 tablespoon salt. Cover, reduce the heat to low, and simmer until tender, or until the artichoke base can be easily pierced with the tip of a knife, for about 25 minutes. Remove the artichokes and allow them to cool. If you want to prepare these up to 2 daysahead, toss them with a little olive oil or submerge them in the chilled cooking liquid. Refrigerate in an airtight container
- Artichoke Hearts: Remove all of the outer leaves of a cooked, cooled artichoke; until only the heart remains. With a spoon or melon baller, carefully scrape out and discard the fuzzy choke from the center.