This recipe was provided by our Guest Chef Theo Randall.


250g of tagliarini

200g of peeled brown shrimps

4 small artichokes

1tblsp of chopped flat leaf parsley

3tblsp of olive oil

1 clove of garlic finely sliced

1/2 of a lemon


Remove the tough outer leaves of the artichokes and peel the stem so that there are no tough bits. Cut off the top of the artichoke and scoop out the tough choke and cut the artichoke in half. Lay flat on a board and slice lengthways so you have very thin pieces of artichoke.

Place 1tblsp of olive oil in a hot sauce pan and soften the garlic then add the artichokes a cup of water and a squeeze of lemon. Add some seasoning then place a lid on top and cook for 5 mins or until soft. Leave to one side.

In a hot non stick frying pan add the remaining olive oil and the brown shrimps. Cook for 2 minutes then add the artichokes and any liquid left from cooking them, add some chopped parsley a squeeze of lemon and check the seasoning.

In a pot of salted boiling water cook the pasta for 2 mins then remove with some tongs and add to the brown shrimps and artichokes in the frying pan. Add a few spoonfuls of the pasta water and a good drizzle of olive oil. Toss together so the juice from the artichokes and brown shrimps ogets absorbed with the Tagliarini and check the seasoning.