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1
Put the potatoes in a saucepan, cover with water, add a sprinkling of salt and bring to a simmer.
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2
Cook until they are barely tender, about 10 minutes.
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3
Drain and set aside.
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4
While the potatoes are cooking, trim the stems of the artichokes flush with the base and remove all the leaves and discard them.
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5
Using a sharp knife, cut away the fuzzy center choke, leaving the fleshy bottom, or heart, of each artichoke.
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6
Cut into eighths and toss with the lemon juice.
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7
Heat half the oil in a heavy skillet over medium heat.
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8
Add the artichokes, potatoes, parsley and garlic.
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9
Reduce heat to low and cook, stirring, until the artichokes and potatoes are lightly browned and tender when they are pierced with a sharp knife.
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10
While these ingredients are cooking, dissolve the curry powder in a tablespoon of the wine.
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11
When the artichokes and potatoes are tender, remove them from the skillet and set aside.
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12
Season the flour with salt and pepper to taste and toss the shrimp in the flour to coat them lightly.
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13
Add the remaining oil to the skillet and increase heat to medium.
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14
Add the shrimp, stir-fry for a minute or two until they turn pink, then add the curry powder mixture and stir.
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15
Add the remaining wine.
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16
Cook, stirring, until the wine just coats the bottom of the pan.
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17
Return the artichokes and potatoes to the pan, stir, season with salt and pepper and serve.
