Serves 10 Juice of 1 lemon 8 small artichokes 750g (1lb 10oz) tagliatelle Extra-virgin olive oil A bunch of spring onions, thinly sliced 8 bulbs of baby fennel, thickly sliced 4 garlic cloves, peeled and thinly sliced 200ml (7fl oz) white wine 300g (10½oz) fresh or frozen peas 100g (3½oz) fresh ricotta A handful of fresh mint leaves To prepare the artichokes, half-fill a large bowl with cold water and add the lemon juice. Trim the artichoke stalks 5cm (2in) from the base and remove the tough outer leaves. Trim 3cm (1¼in) off the top of the leaves and remove the hairy choke from the centre. Cut the artichokes lengthways into quarters and place in the lemon water. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions. Drain, reserving a little of the cooking water.
Heat a drizzle of olive oil in a large pan over medium heat. Remove the artichokes from the water and pat dry with a paper towel, then sauté for 5 minutes. Add the spring onion, fennel and garlic to the pan, cover and cook until the veg are soft and slightly coloured. Add the wine, peas and a splash of water and season, then simmer until the wine has reduced a little and the veg is cooked. Add the pasta to the pan and toss gently. Add a little of the reserved cooking water to loosen the pasta, if necessary. To serve, sprinkle with crumbled ricotta and torn mint leaves and drizzle with olive oil.