Brown shrimp and artichoke tagliatelle recipe
 A fresh and salty pasta dish. 3 small violet artichokessmall handful flatleaf parsley, leaves picked, stalks roughly chopped2 tbsp olive oil1 garlic clove, roughly chopped1 sprig fresh thyme100ml/3½fl oz white wine 200g/7oz fresh tagliatelle50g/1¾oz unsalted butter150g/5½oz brown shrimps, peeledpinch dried red chilli flakes1 lemon, juice onlysea salt and freshly ground black pepper 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 Method 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. 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. 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. 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. 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. 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. Serve in two warmed bowls.