Melt butter slowly in large skillet over low heat. Add the artichoke hearts and 2 to 4 tablespoons of water. Cook artichoke hearts over low heat, stirring frequently.
When the artichoke hearts are warmed through add the black pepper, lemon juice, green pepper and mix gently. Add the shrimp and continue to cook slowly stirring from time to time.

When the mixture begins to boil, quickly sprinkle paprika over the shrimp, cover skillet, reduce heat still further and cook for exactly 4 1/2 minutes.

Remove from the heat and serve immediately.

Note: If fresh artichokes are out of season, frozen artichoke hearts may be used. In that case eliminate the water called for when cooking them.