Bring 1½ cups water to a boil. Add 1 teaspoon of salt and the quinoa. Return to a boil, cover the pot, and reduce heat to a simmer. Cook for 15 minutes or until all the liquid is absorbed. Remove from the heat and let sit for 5 minutes. Fluff with a fork.

Drain the artichoke hearts, pat dry with paper towels, and cut in half lengthwise.

Heat a large skillet over medium high heat. Add 1 tablespoon of the olive oil and let heat for a few seconds. Add the cut artichoke hearts and cook for 5-6 minutes or until starting to brown, stirring gently occasionally. Add the sliced garlic and cook for 30 seconds.

Add 1 more tablespoon of the oil to the pan. Let heat for a few seconds and then add the shrimp. Cook, stirring gently occasionally, for 3-4 minutes or until the shrimp turns pink, starts to curl, and is opaque and not translucent.

Add to the cooked quinoa.

Combine the remaining 4 tablespoons of olive oil with the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Pour over the shrimp and quinoa and toss to coat. Season with additional salt and pepper if desired.