Prepare a bowl of water with 1/2 lemon squeezed into it and leave the rind floating in it. Working with one artichoke at a time, remove all the outer leaves until you see a light, pale green color. Cut the tip off (about one inch to one and a half inches) and discard. Using a small pairing knife, peel the stem and cut away the base of where you pulled the outer leaves off. Cut in half and drop into the bowl of water with lemon. Continue in this manner until you have all the artichokes cleaned. There is no choke in baby artichokes.

Bring a small pot of salted water to a boil. Drop the cleaned artichokes into the boiling water and cook for 3-5 minutes until just tender. Drain and set aside, discarding the lemon.

In a large skillet heat olive oil and saute the garlic for 2-3 minutes until lightly golden and fragrant. At this point, it is easier to remove the toasted garlic and set aside (you don't have to worry about burning it and having the bitter taste).

Crank up the heat and wait until the skillet is screeching hot. Have all your ingredients lined up so that you may work quickly.

Drop the shrimp into the hot skillet and sprinkle with the pepper flakes. Cook for a minute or two and turn over. To the shrimp in the skillet, add the artichokes, parsley, sherry, lemon juice and return the garlic. Continue cooking and tossing to mix everything well for another minute or two. Do not overcook the shrimp.

Serve immediately.