Cook pasta according to package directions; drain and set aside.

Meanwhile, cut off bases of baby artichokes, if using. Snap off outer leaves until pale green petals are reached. Cut off top third of an artichoke; trim the artichoke stem. Quarter artichoke lengthwise and remove fuzzy "choke," if necessary. Repeat with remaining artichokes.

In a large skillet, cook garlic in 2 tablespoons of the hot olive oil for 30 seconds; remove from skillet. Add artichokes to skillet and cook for 1 minute. Add shrimp and wine to skillet. Cook and stir for 2 minutes or until shrimp turn pink. Stir in tomatoes, broth, butter, lemon peel, salt, nutmeg and cooked pasta; heat through. Mix in the parslely and drizzle with remaining olive oil.

To serve, place bread slices in 4 shallow soup bowls. With a slotted spoon, divide pasta mixture among bowls. Add additional shrimp broth as desired. Squeeze lemon over pasta mixture. Makes 4 servings.

In a large saucepan, combine 3 cups water, the reserved shells from the 1 pound of shrimp, 4 sprigs flat-leaf parsley, 1 slice lemon, and 1/4 teaspoon ground black pepper. Bring to boiling over high heat; reduce heat. Simmer, uncovered, for 10 minutes. Strain and set aside until serving time.