Heat the oil in a large frying pan over a medium heat. Add the garlic and shallots and cook, stirring regularly, until softened but not browned, 2 to 3 minutes.
Add the prawns, artichoke hearts, wine and lemon juice and cook until the prawns are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper.
Divide the prawns between four plates, garnish with additional parsley, and serve immediately.