1 c  Long-grain brown rice --
Uncooked
6 oz Artichoke hearts --
Marinated
1 md Red onion -- minced
3 tb Sherry
1 c  Dry white wine
8 oz Medium shrimp -- peeled &
Deveined
1 ts Dried basil
1 ts Salt
Fresh ground black pepper --
To taste
6 oz Crabmeat
1 md Tomatoes, red ripe -- diced

Cook rice according to package directions to make 3 cooked cups. Drain
artichoke hearts and reserve marinade. Chop artichokes and set aside. In a
large skillet, heat reserved marinade for 20 seconds and add onion. Over
medium heat, cook onion until dark golden brown, about 3 to 5 minutes. Add
sherry and wine and bring to a boil. Add shrimp, basil, salt and pepper and
cook for 5 minutes. Add crabmeat, tomatoes and cooked rice, tossing to mix
evenly. Serve hot.