Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      12"           or 4 6" Boboli shells
   1      tablespoon    butter or margarine
   1      tablespoon    olive oil
   2      tablespoons   green onion -- chopped
   1      tablespoon    parsley -- minced
     1/2  teaspoon      basil leaves
     1/2  teaspoon      oregano leaves
     1/4  teaspoon      rosemary
  10      large         shrimp -- cleaned
   1      tablespoon    lemon juice
   4      ounces        ricotta cheese
     1/4  cup           artichoke hearts -- sliced

Preparation:

Heat butter and olive oil in skillet. Sauté onion, parsley, garlic, basil, oregano and rosemary for 1 to 2 minutes. Add wine and cook, stirring frequently, until about 1/3 cup of the mixture remains. Add the shrimp and cook until pink. Set aside. Combine lemon juice and ricotta cheese, spread in center of Boboli shell, leaving the edge uncovered. Top with artichokes and spoon half of the onion mixture over the artichokes. Arrange the shrimp on top in a pinwheel design. Spoon remaining onion mixture over the shrimp. Bake at 450F for 5 to 7 minutes or until Boboli is crisp. Garnish with parsley sprigs and lemon if desired.