Tagliatelle with Red Prawns and Artichokes

Method

1. Clean the red prawns: remove the intestines, detach the heads and shells, and set them aside for the broth. Cut the prawn meat into small cubes, season with salt, pepper, lemon zest, and a drizzle of olive oil, and set aside.
2. In a pan, heat olive oil and add the prawn heads and shells together with a clove of garlic. Fry for one minute, then add the chopped artichoke stems (if using) and press to extract the flavour.
3. Add boiling water to the pan, let simmer for 10–12 minutes, then strain the broth through a fine sieve, pressing well to extract all the liquid. Set aside.
4. Clean the artichokes: remove the tough outer leaves, cut off the tips, peel the stem, and slice the artichokes very thinly. Immediately place them in a bowl of water acidulated with lemon juice to prevent browning.
5. In the same pan (or a clean one), heat a drizzle of olive oil and a clove of garlic. Add the sliced artichokes, season with salt and pepper, and sauté for a couple of minutes.
6. Add the reserved prawn broth to the artichokes, stir, and cook for about 10 minutes until the artichokes are tender and the broth has reduced slightly.
7. Meanwhile, cook the tagliatelle in a large pot of salted boiling water. Drain the pasta 2 minutes before the suggested cooking time (al dente), reserving some pasta water.
8. Transfer the undercooked tagliatelle to the pan with the artichokes and broth. Toss over medium heat, adding a little extra broth if needed, until the pasta is perfectly cooked and creamy (mantecatura).
9. Plate the pasta, top with the raw cubed prawn meat, a drizzle of raw olive oil, a few drops of lemon juice, and serve immediately.