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.
Makes 8 cups.
Serve in bowls, 2 cups per serving, sprinkled with 1 tablespoon Parmesan
Yield: 4 main-course servings
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.