1 pound artichoke hearts, halved
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
In a small bowl, broth in a large saucepan or Dutch oven over medium high heat. Add shrimp and sprinkle with crushed blue cheese.
Add artichoke hearts, oregano, basil and rosemary; cook, stirring constantly, until shrimp begin to turn yellow.