Fennel and Artichoke Linguine Recipe - Great British Chefs

Ingredients

• 2 tbsp of olive oil
• 25g of unsalted butter
• 2 shallots, finely sliced
• 2 garlic cloves, finely sliced
• 100ml of dry white wine
• 150ml of chicken stock
• 1 tbsp of sherry vinegar
• 400g of linguine
• Parmesan, finely grated, to finish
• 1/4 bunch of fresh parsley, leaves picked and finely chopped
• 1 lemon, zested and cut into wedges
• red pepper flakes, to serve
• 1 tsp fennel seeds, lightly crushed
• 1 tsp coriander seeds, crushed
• 1/2 tsp chilli flakes
• 2 garlic cloves, finely grated
• 2 fennel bulbs, trimmed and cut into wedges (reserve any fronds for garnish)
• 300g of marinated artichoke hearts, drained and cut into quarters
• 1 tbsp of olive oil
• 50g of fresh breadcrumbs, or panko