Stuffed Shrimp with Garlic Cream Sauce

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Garlic Cream Sauce:

3 tablespoons olive oil

1 tablespoon butter

1 small onion, minced

2 shallots, minced

1 clove garlic, minced

1 teaspoon anchovy paste

2 cups half-and-half

1 tablespoon cornstarch

1 tablespoon water

Kosher salt and freshly ground black pepper

Stuffed Shrimp and Artichoke:

1 artichoke, stem and leaf ends trimmed

Kosher salt

2 tablespoons olive oil plus additional for drizzling shrimp

1 medium onion, minced

2 cloves garlic, minced

2 shallots, minced

2 cups bread crumbs

3 tablespoons minced flat-leaf parsley

Freshly ground black pepper

Approximately 3/4 cup chicken stock

18 large shrimp (about 15 shrimp per pound), peeled but with tails on

2 tablespoons butter, melted