Lemon linguine with artichokes and shrimp

Ingredients for 4 servings:

• 350 g linguine
• 4 lemons, one of which is organic
• 2 tbsp turmeric
• 4 artichokes, purple
• 16 raw shrimp, size 13/15, ready to cook
• 4 tbsp olive oil
• 3 pinches of chili powder
• 4 tomatoes, dried, brunoise sliced
• 1 garlic clove(s), very finely diced
• 8 tbsp tomato sauce (tomato concassé)*
• 100 ml vegetable stock *
• ½ bunch parsley, flat, very finely chopped, without stems

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Finely grate about half the zest from the organic lemon and set aside. Prepare the artichokes by removing 1/4 of the tip and the outer leaves. If necessary, trim the stems to 5 cm and peel them thinly. Halve the artichokes and immediately simmer in salted water for 15 minutes. Then heat 2 tablespoons of olive oil in a large, deep pan, sweat the garlic, add the artichoke halves, and simmer with the lid on for 10 minutes, adding a little vegetable stock if desired. Then remove the artichokes, remove more of the outer, still tough leaves, halve all the pieces again, and add them back to the oil. Add a little juice of the grated lemon, 8 tablespoons of tomato concassé, and 2 pinches of chili, cover, and let stand. Cook the linguine in salted water with the juice of 3 lemons and 1 tablespoon of turmeric until tender. At the same time, fry the prawns in 2 tablespoons of oil for 3 minutes on each side. Season with salt, a pinch of chili, and deglaze with a little lemon juice. Add 2-3 tablespoons of pasta water and the vegetable stock to the artichokes, bring to a boil, drain the pasta, and add it along with the parsley and 1 tablespoon of turmeric. Mix well and divide among 4 plates. Place 4 prawns on each plate on top of the linguine and serve as a primo piatto. If you don’t want anything else, increase all ingredients by at least half. *From the database, in my recipes.