Preheat oven 350 degrees Fahrenheit.

Prepare artichoke by rinsing under cool water. Rub entire top of artichoke with lemon. Although optional, rubbing with lemon helps to keep the artichoke from turning brown.

Use a deep stock pot, steamer basket and fill the pot with water just below the steamer basket. Add artichoke to basket, cover pot with lid and cook on high (or rather steam) for 30 minutes.

Carefully remove artichokes from the steamer pot using long handled tongs and place on a cutting board.

Cut stem off artichoke and set aside to nibble on for later. No recipe for the stem, just cut off the outside of the stem and enjoy!

Place the artichoke in a pan that will support it to stand alone. I use mini non-stick pie pans.

Gently spread artichoke apart to get to the center. Pull out the center leaves and discard.

Take a spoon and gently scrape out the choke and discard. Take care when removing the choke because this part you DO NOT want to eat.

Set prepared artichoke aside and prepare filling.

Take cleaned shrimp and cut into bite size pieces.

Melt butter in small sauce pan. Cook garlic and shrimp over medium heat for about 2 minutes or until shrimp turns a light pink. Remove from heat and set aside.

Spread leaves apart and sprinkle with bread crumbs.

Tuck 1-2 slices of diced cheese down into each leaf. Then put a piece of shrimp on top each piece of cheese.

Then place another slice of cheese atop shrimp. Drizzle with olive oil and garlic butter making sure to get between each leaf.

Sprinkle with sliced/diced prosciutto and top with remaining cheese and bread crumbs.

Bake artichoke for about 10 minutes or until cheese has melted.

Serve immediately and enjoy! Note: 1 stuffed artichoke can serve up to 4 people.