Saute onion in margarine. Add mushrooms, defrosted artichoke hearts and lemon juice. Cook gently 2 to 3 minutes. Add shrimp and continue sauteing until shrimp turns pink. Add remaining ingredients except rice and simmer 2 to 3 minutes longer. Combine with cooked wild rice (*I use wild/brown rice mix). Garnish with chopped parsley and chives, if desired. Judy Garnett, Raleigh, Nc pjxg05a.