4globe artichokes1lemon, halved400 gmdried casarecce60 ml (¼ cup)extra-virgin olive oil2golden shallots, thinly sliced on a mandoline1small garlic clove, thinly sliced on a mandoline20 gmsalted capers, rinsed1 tbsplemon juice, plus finely grated rind, to serve2 buffalomozzarella balls, torn¼ cuptorn dill, plus extra to serveCrème fraîche or finely grated parmesan, to serve
Trim artichoke stems and peel away tough outer leaves until you reach the pale inner hearts, and rub with lemon to prevent discolouration. Halve hearts, remove hairy choke with a teaspoon, then rub cut sides with lemon. Bring a large saucepan of salted water to the boil, add artichoke and boil for 2 minutes to par-cook. Remove with a slotted spoon, leaving water in pan on the heat, and cut artichokes into wedges.
Add casarecce to artichoke water and cook until al dente (8-10 minutes). Drain well, reserving 2 tbsp pasta water.
Meanwhile, heat olive oil in a deep frying pan over medium-high heat, add shallots and garlic and sauté until just softened (2-3 minutes). Add artichokes to pan along with capers, lemon juice and rind, and 2 tbsp pasta water, and stir until artichokes are tender (5-7 minutes). Add pasta, mozzarella and dill, and toss to combine and warm mozzarella (1-2 minutes). Season to taste and serve topped with crème fraîche or parmesan and scattered with extra dill.