"This is a lovely medly of flavors that is light and simple to prepare. Pairs very nicely with garlic mashed potatoes or potatoes au gratin. As usual, my husband was the (very happy) guinnea pig!
The best way to eat this is to start with the seafood stuffing, peeling off artichoke leaves as you go along and eating their edible portion (dipping in the seafood sauce)"
Wash the artichoke. Cut off about ½ inch from the top then using kitchen sheers, snip the tip of each leaf. Slice in half, lengthwise
Place artichoke halves in a 3qt saucepan, cover with water and add ½ tsp of the salt and ¼ cup of the lemon juice. Cover and bring to a boil then reduce heat and simmer for about 20 minutes, until the heart is fork-tender
Meanwhile, heat the oil and butter in a large sautee pan. Sautee the garlic, onions, red pepper flakes and parsley for about 4 minutes. Add the shrimp and scallops. Cook another 5 minutes, until all shrimp is pink
Add the remaining ¼ cup of lemon juice, the wine, chicken broth, salt, black pepper, bay leaf, oregano and cream. Lower heat and simmer to reduce the wine, about 15 minutes, stirring occasionally
Place each artichoke half on a plate, cut-side up. With a small spoon, scoop out the choke and the surrounding small prickly leaves from each half to create a well. Divide the seafood sauce among the two artichoke halves, pouring into each well. Serve immediately.