As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for stylist.co.uk readers.
Today Theo Randall, chef at elegant London hotel The Intercontinental, shares his recipe for taglierini with brown shrimp and artichokes. The recipe is made with young violet artichokes, which have very little choke inside. When fresh, they are incredibly tender. The combination of brown shrimp, artichoke, butter and chilli is just wonderful. For more delicious details, read on below...
Taglierini with Brown Shrimps and Artichokes
- 4 violet artichoke
- 1 tablespoon olive oil
- 1 garlic clove, finely sliced
- 75g unsalted butter
- 1 dried chilli
- 100g peeled brown shrimp
- 2 teaspoons chopped flat-leaf parsely
- ½ lemon
- 250g fresh taglierini (or dried egg taglierini)
- sea salt and freshly ground black pepper
Step 1: Peel the artichoke stems, remove the outer leaves, then slice off the top 2cm and remove the choke. Cut the artichokes in half and slice thinly.
Step 2: Heat olive oil in a pan, add the garlic and artichokes and fry gently for 8 minutes until softened. Put to one side.
Step 3: Melt the butter in a large heavy-based saucepan and add the chilli, brown shrimps and chopped parsley, plus a squeeze of lemon. Cook on low heat for 2 minutes and add the artichoke.
Step 4: Cook taglierini in large pan of boiling salted water for about 3 minutes until al dente (if dried pasta cook according to packet instructions). Drain, reserve a few tablespoons of cooking water and add to the sauce.
Step 5: Toss together adding a little more of the reserved water to loosen if necessary. Cook gently for a couple of minutes, adjust seasoning and serve.
Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london
Picture credit: Vanessa Courtier