Rice Paper Cups with Shrimp and Artichoke

Preheat oven to 180°C (approximately 350°F). Grease 4 small ramekins or cups. Soak rice paper sheets in cold water for about 1 minute each until flexible and then press into cups, so that a rice paper cup forms. Bake for about 15-20 minutes until set.

Peel garlic cloves and finely chop. Rinse basil, spin dry and chop coarsely. Divide garlic and set aside half. Puree basil and half of garlic, 1 teaspoon lemon juice and 2 tablespoons olive oil and add 1-2 tablespoons oil to pesto, as needed. Season with salt and pepper.

For red pesto, chop peppers coarsely and puree with 1 teaspoon lemon juice.

Peel shallots and cut into quarters. Peel artichoke outer leaves and cut off top third of artichoke and stalk. Rub flower base with lemon juice. Scrape away and trim tough outer portion of the stem and cut fibrous, green exterior to reveal the light yellow center. Carefully trim artichoke until center is clear and brush all over with lemon juice and cut into wedges. Heat 1 tablespoon olive oil in a pan and fry remaining garlic and add artichokes and shallots and cook. Season with salt and pepper and remove from pan and keep warm. Sauté shrimp in remaining oil and season with lemon juice, salt and pepper.