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.