1 ea artichoke
2 ea 4/6 size shrimp
1 tsp garlic chopped
1 ea roma tomato
5 ea green onion stalks
1/2 # butter
1 cup white wine
4 oz butter sauce

Method:
Boil artichoke in sugar water, (approximately 15 min.), Remove from
water, cut in half remove center needles. Then grill artichoke halves until charcoal lines appear. Place in middle of bowl.
Sauté shrimp until color is bright white and orange- remove from
pan-place on top of artichoke. Sauté garlic, tomatoes, green onions until tender- deglaze pan with white wine then reduce wine until 2 tbs remain fold in 1/2 pound of butte, pour over top of artichoke and shrimp. Garnish with chive sprig.