Shrimp Scampi with Artichokes

Source: The Food You Crave, Ellie Krieger

Ingredients
2 tablespoons EVOO
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
1-1/4 pounds large shrimp, peeled and deveined (I had smaller shrimp on hand, so that's what I used)
11-oz package frozen artichoke hearts, thawed
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh flat-leaf parsley, chopped - plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black peper

Directions
Heat the oil in a large skillet over medium heat. Add the garlic and shallots and cook, stirring until softened but not browned - about 2-3 minutes. Add the shrimp, artichoke hearts, wine and lemon juice and cook until the shrimp are cooked through - about 3-4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley.