Add artichoke, basil, cream, lemon zest, salt and pepper. Stir well and set aside to cool slightly. Remove phyllo from wrapper, unfold and cover loosely with a slightly damp towel. Place a sheet of phyllo on a work surface, brush lightly with melted butter and sprinkle lightly with pine nuts. Repeat 5 times, to yield 6 layers.
Spoon shrimp mixture along long end of phyllo.
Roll once, encasing shrimp mixture, then tuck in ends and continue rolling to form a long, compact roll. Brush with melted butter, and bake in oven preheated to 375 degrees F for 10-15 minutes or until phyllo is bubbly and golden. Remove from oven and let cool 5 minutes. Carefully slice with a serrated or electric knife, and serve. Click here for a printable version of this page.