Generously sprinkle shrimp with Old Bay seasoning. In a large saucepan, heat 1 Tbsp of the butter & sauté the minced garlic & shrimp. When shrimp is almost cooked, remove from saucepan & set aside.
In a medium-sized bowl, mix together the Gruyère cheese & fresh breadcrumbs; set aside.
In the saucepan (used for cooking shrimp), over medium heat, add the remaining 1 Tbsp butter. Once melted, add the flour, whisking to create a roux.
Slowly incorporate the milk, whisking all the while, to create a thick & creamy béchamel sauce. Stir in the fresh thyme, lemon zest, juice, & salt, then remove the sauce from the heat.
Arrange artichoke hearts in bottom of an oven proof baking dish. Nestle shrimp in the spaces between artichoke hearts. Pour the lemony béchamel sauce over all & top with the Gruyère mixture & black pepper.
Bake for 20-25 minutes until the artichoke mixture is bubbling & the top is golden & crisp. Serve hot.