3 small violet artichokes
1 garlic clove, roughly chopped
1 lemon, juice only
small handful flatleaf parsley, leaves picked, stalks roughly chopped
1 sprig fresh thyme
pinch dried red chilli flakes
200g/7oz fresh tagliatelle
sea salt and freshly ground black pepper
2 tbsp olive oil
50g/1ΒΎoz unsalted butter
150²µ/5Β½΄Η³ϊ brown shrimps, peeled
100ml/3Β½fl oz white wine