Ingredients

• 3 small violet artichokes
• small handful flatleaf parsley
• leaves picked
• stalks roughly chopped
• 2 tbsp olive oil
• 1 garlic clove
• roughly chopped
• 1 sprig fresh thyme
• 100ml/3½fl oz white wine
• 200g/7oz fresh tagliatelle
• 50g/1¾oz unsalted butter
• 150g/5½oz brown shrimps
• peeled
• pinch dried red chilli flakes
• 1 lemon
• juice only
• sea salt and freshly ground black pepper

Directions

• Trim the artichoke
• remove the outer leaves and peel the stem. Thinly slice the artichoke and the stem lengthways. Place in a bowl of cold water with the parsley stalks.
• Heat the oil in a frying pan over a high heat. Drain the artichoke and stem and add to the pan with the garlic
• thyme
• white wine and a dash water. Cover and cook for 5 minutes. Set aside
• discarding the thyme sprig.
• Bring a saucepan of salted water to the boil. Cook the tagliatelle according to the packet instructions
• or until al dente. Drain the pasta
• reserving the water in a bowl for later.
• Place a frying pan over a medium heat. Add the butter
• cooked artichoke and stem
• shrimps
• chilli flakes and parsley leaves. Fry until the shrimps are cooked through. Tip in the tagliatelle
• a ladleful of the reserved pasta water and the lemon juice. Season and toss well.
• Serve in two warmed bowls.