Ingredients

• 10 shrimp
• 6 boboli shells
• 1/2 onion mixture over the artichokes
• 60 gr ricotta cheese
• 55 gr artichoke hearts
• 45 gr mixture remains
• 16 gr green onion
• 16 ml lemon juice
• 14 gr butter
• 16 ml olive oil
• 2 gr parsley
• 1 gr oregano leaves
• 1 gr basil leaves
• 1 gr rosemary