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