Summery Shrimp and Vegetable Skewers with Sauteed Artichokes

Halve shrimp lengthwise and remove the intestine. Peel garlic and cut into quarters. Peel the onion and cut into 8 wedges. Rinse and cut the zucchini into bite-size pieces. Alternate the shrimp, garlic, onion and zucchini on 4 soaked wooden skewers.

Remove the stems from the artichokes and remove  the outter leaves. Using a paring knife, slice off the top 1/3 of the artichoke and trim the sides until the heart is revealed. Thinly slice the artichoke and toss with 1 tablespoons of lemon juice.

Heat olive oil in a large skillet. Add the shrimp skewers and artichoke slices, and cook until the shrimp is just pink and the vegetables are tender, about 5 minutes.

Drizzle the skewers with the remaining lemon juice (2 tablespoons) and season with salt and pepper. Rinse the parsley, shake dry and coarsely chop the leaves. Sprinkle over the skewers and artichoke slices.