Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           long-grain brown rice --
                        uncooked
   6      ounces        artichoke hearts --
                        marinated
   1      medium        red onion -- minced
   3      tablespoons   sherry
   1      cup           dry white wine
   8      ounces        medium shrimp -- peeled and
                        deveined
   1      teaspoon      dried basil
   1      teaspoon      salt
                        fresh ground black pepper --
                        to taste
   6      ounces        crabmeat
   1      medium        tomatoes -- red ripe, diced

Preparation:

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.