Bring a pot of water to boil. Cut one lemon in half and juice. Add to the water with the artichoke. Cook for 15 to 20 minutes depending on size of artichoke. You will know when it's ready when leaves are able to be pulled off easily. Drain.
Bring a second pot of water to a boil with a touch of salt. Pour over the shrimp and cover with foil or plastic wrap. Let stand for about 5 minutes, until the shrimp turn pink. Drain and cool.
Pull the leaves off the artichokes until you get to the heart. Clean the heart, chop and mix set aside.
In a large bowl combine fennel, feta, cumin, jalapeño, chopped artichoke heart and the zest and juice of the remaining lemon. Mix, stir in the cooled chopped shrimp and season to taste with additional salt.
To serve place artichoke leaves around a platter and top with salsa.