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
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.