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1
FOR THE HERBED CREAM CHEESE, beat the cream cheese with a mixer at medium speed until soft.
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2
Add the mayonnaise, Parmesan, shallot, celery leaves, lemon juice, tarragon, basil, Worcestershire sauce, and celery salt.
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3
Continue blending until the mixture is smooth and evenly mixed; refrigerate until ready to serve.
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4
CUT THE TOP INCH FROM THE ARTICHOKES and use kitchen shears to cut off the sharp tips from the leaves.
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5
Cut off the stem where it meets the bottom of the artichoke and score an X on the bottom of each artichoke.
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6
Rub all cut surfaces with one of the lemon halves.
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7
Put the artichokes in a large pot of cold water and squeeze in the juice from the remaining 3 lemon halves, dropping the lemons in as well.
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8
Set a heatproof plate on top of the artichokes to keep them thoroughly submerged in the water.
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9
Bring the water just to a boil over medium-high heat, then lower the heat to medium and simmer until the bottoms of the artichokes are tender and the outer leaves pull off easily, about 30 minutes.
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10
Drain the artichokes and set them upside down on paper towels to drain and cool.
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11
WHEN THE ARTICHOKES ARE COOL, lift out the small center leaves and scoop out the fuzzy choke with a small spoon, being careful to leave the tender artichoke bottom intact.
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12
Spoon the herbed cream cheese into the artichokes, smoothing the top.
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13
Top each artichoke with some of the shrimp and serve right away.
