Place bacon on microwave roasting rack.
Cover with paper towel.
Microwave at HIGH 2 to 2 1/2 minutes.
Crumble bacon into a small mixing bowl.
Add shrimp, chopped eggs, celery, horse radish, and sour cream.
Spread artichoke leaves apart and remove choke with a spoon.
Fill center and around leaves with shrimp mixture.
Place each artichoke on a serving plate and garnish with zucchini slices to serve.