Cut the bottoms off of the artichokes so that they lay flat.
Add the artichokes to the boiling water. Boil for 20 to 30 minutes, or until the artichokes turn military green, and are fork tender.
Drain the artichokes upside down in a colander until all of the water is released out of each one. When the artichokes are cool to the touch, trim each one so that it is ready to be stuffed.
While you are boiling the artichokes, season the shrimp with the garlic powder, onion powder, paprika and SP&C to taste. Set aside. If you use defrosted shrimp, reserve the shrimp liquor from the bottom of the bag.
Preheat oven to 425 degrees F.
Pour the shrimp liquor or water, half of the seasoned shrimp, celery, onion, green and red bell pepper, hot sauce, garlic cloves, SP&C, parsley, green onion and half of the Parmesan cheese into a blender or food processor. Process until mixture is well-incorporated. It will be very thick.
Pour the mixture into a heated cast iron skillet. Add the other half of the seasoned shrimp. Cook for about 2 minutes, or until the shrimp turn opaque. Remove skillet from heat.
Add the bread crumbs, and stir until incorporated.
Fill the center of each hollow artichoke with the shrimp/bread crumb stuffing. Pull out the leaves of both artichokes, using a spoon to fill as many leaves as possible with the stuffing.
Pour the 1 cup of water into the bottom of your enameled cast iron skillet. Add SP&C to taste, and half of any shrimp liquor that you might have. Cover and bake for 30 minutes, then remove cover and bake until the stuffing is cooked through and the top of each artichoke is browned and bubbly. IMPORTANT: Check on the artichokes about 20 minutes into baking, to make sure that the water hasn't evaporated out of the bottom of the pot. If it has, add more water. Recheck the water when you remove the cover, too, to add additional water, if necessary.
Since all gluten free breads have a different consistency, have more GF bread or breadcrumbs on hand when you make this recipe. You want the texture of the stuffing to be moist, yet have enough breadcrumbs to hold the shrimp and seasonings together throughout the baking process. I use bread crumbs seasoned with salt, black pepper, cayenne, parsley and paprika. I find that these shrimp stuffed artichokes taste their best after you remove them from the oven, and let them rest for about 30 minutes to 1 hour. The resting period gives the exposed stuffing and the stuffing deep inside of the artichoke to have a more uniform texture.