Cook the pasta according to the package directions minus a minute or 2. While the pasta is cooking, make the sauce.
Add 1 tablespoon of the olive oil to a hot skillet. Place the artichoke hearts in a single layer in the pan. Cook until lightly brown, turning as needed, 4-5 minutes. Remove from the pan and set aside.
Add the remaining olive oil to the pan and add the onions and garlic. Cook a few minutes until they soften and smell wonderful.
Add the beans and tomatoes and toss to combine. Add the vegetable stock and cook for 4 minutes or so. If the mixture seems dry, add a little more stock.
Return the Artichokes to the skillet. When the pasta is cooked, reserve one cup of the pasta water. Drain the pasta and add to the skillet.
Add the pasta water, parsley and pepper flakes to the skillet along with the cheese. Toss everything to combine and allow to cook for another few minutes until the cheese has melted.
Place the shrimp that have been well dried in a container with a lid.
Combine the marinade ingredients in a small bowl. Pour the marinade over the shrimp and stir to coat the shrimp evenly with the marinade. Allow to marinate for at least 20 minutes and as long as 4 hours.
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Spray the foil generously with olive oil cooking spray. Place the shrimp on the sheet in a single layer making sure that they do not touch.
Bake for 4 minutes. Shrimp should be translucent and pink. Remove from oven and keep warm.
Heat the olive oil in a large fry pan. Add the red onion and cook 5 minutes until the onion has softened. Add the garlic and pepper flakes and cook another minute.
Add the beans to the pan. Cook for 2 - 3 minutes. Add the vermouth and cook for another minute.
Add the lemon juice, lemon zest, and Kalamata olives. Cook another minute or two. Add the basil and toss to combine.
Divide the bean mixture between two plates. Divide the shrimp between the two plates.
Top each serving of the beans with half of the feta cheese. Drizzle with olive oil and a squeeze of lemon juice if desired and serve.
Heat a large skillet over medium high heat. Crumble the sausage into the pan and cook until it is well browned. Turn and break apart as needed.
Remove the sausage from the pan and drain on a paper towel. Pour off most of the drippings. Add 3 tablespoons of olive oil to the pan and add the onions and garlic. Saute stirring frequently until the onion is golden and the garlic is fragrant, 5-7 minutes.
Add the artichokes and spinach to the pan and continue to cook for another 3 - 5 minutes. The artichokes should have a little color and the spinach should be wilted.
In a large bowl, combine the toasted bread cubes, sausage, and the vegetables from the pan (include all the drippings, too). Toss to combine.
Add the seasonings that you are using along with the cheese and toss again to combine.
Pour in the eggs and blend well. Add the chicken stock. Use enough so that the stuffing is very moist, but not mushy. Taste and make any necessary adjustments to the seasonings. Add a little salt if you think it needs it.
Grease a large rectangular baking dish. Add the stuffing and smooth out evenly. Do not pack it down. Cover with foil and bake in a pre-heated 350 degree oven for 35 - 40 minutes.
Combine the remaining olive oil and the melted butter. Remove the stuffing from the oven. Take off the foil and drizzle the butter/olive oil mixture over the top. Return to the oven for another 15 - 20 minutes until the top of the stuffing is golden brown.
Remove from the oven and allow to rest for 10 minutes before serving.