Ingredients 3 artichokes, trimmed 1 lemon, halved 1 pound tagliatelle 1 tablespoon extra virgin olive oil 2 fennel bulbs, cleaned and sliced diagonally 4 ounces chorizo, sliced baby arugula, to serve Salt and freshly ground black pepper Directions Cook the artichokes in salted boilingwater for 10 to 15 minutes, or until al dente. Drain and refresh in cold water then halve the artichokes lengthwise and leave in water with the lemon halves [...]