Spaghetti with Prawns and Artichokes

Method

1. Clean the artichokes: remove the tough outer leaves, trim the base, cut in half, remove the inner choke, and slice thinly. Soak in cold water with lemon juice to prevent browning.
2. Clean the prawns: remove the shells (reserve them), and devein by making a shallow cut along the back and removing the dark vein.
3. Bring a large pot of water to a boil. Add the reserved prawn shells and coarse salt. When boiling, add the spaghetti.
4. Meanwhile, prepare the garlic: remove the germ, then finely chop the garlic with parsley and a pinch of salt.
5. In a large pan, heat olive oil and a knob of butter. Add the garlic-parsley mixture and sauté gently.
6. Drain the artichokes and add them to the pan. Sauté well, then season with a little salt.
7. After about 2 minutes, add half a glass of dry white wine and let the alcohol evaporate.
8. Cover the pan and cook the artichokes on low heat, adding a ladle of pasta cooking water as needed to maintain moisture.
9. When the pasta has 3 minutes left, increase the heat under the pan. Add the prawns, season with a pinch of salt, cover, and cook for 2–3 minutes depending on size.
10. Drain the spaghetti directly into the pan. Toss well, adding a little pasta water to achieve a creamy consistency. Cover and finish cooking.
11. Turn off the heat. Add fresh parsley, a grind of black pepper, and a drizzle of extra virgin olive oil.
12. Serve immediately.