4 violet artichokes
1 tablespoon olive oil
1 garlic clove, finely sliced
75g unsalted butter
1 dried chilli
100g peeled brown shrimps
2 teaspoons chopped flat-leaf parsley
250g fresh taglierini (or dried egg taglierini)
Sea salt and freshly ground black pepper
1. Peel the artichoke stems, remove the outer leaves, then slice off the top 2cm and scoop out the choke. Cut the artichokes in half and slice them very thinly.
2. Heat the olive oil in a pan, add the garlic and artichokes and fry gently for about 8 minutes, until softened. Put to one side.
3. Melt the butter in a large, heavy-based saucepan and add the chilli, brown shrimps and chopped parsley, plus a squeeze of lemon. Cook on a low heat for 2 minutes, then add the artichokes.
4. Cook the taglierini in a large pan of boiling salted water for about 3 minutes, until al dente (or cook according to the packet instructions for dried taglierini). Drain, reserving a few tablespoons of the cooking water, and add to the sauce. Toss together, adding a little of the reserved water to loosen the sauce if necessary. Cook gently for a couple of minutes, adjust the seasoning and serve.