Linguine with Prawn, Artichoke and Saffron Sauce

500g Linguine
500g Mediterranean King Prawns
Pinch Saffron
2 Globe Artichoke
1 Onion
1/2 lemon
1 tbsp olive oil
1 Green Garlic (or 2 cloves)
1 tbsp chopped fresh chives
200ml Fresh Cream
Salt & Pepper
1 tbsp crushed roasted Hazelnuts

Peel King Prawns, devein, and slice in two lengthways. Add heads and peelings to a medium casserole, top up with two cups water, add, saffron, half the lemon,  roughly chopped onion and crushed 1 clove garlic and bring to boil. Simmer for 20 minutes covered with lid. Remove from heat, strain mixture through fine sieve pressing prawn shells to extract as much liquor as possible. 

Remove outer leaves from Artichokes till you nearly reach the heart. Cut the top hardy leaves and slice them in two.  Scoop out the hairy bits and add to a bowl of water and squeeze the remaining lemon on top.  

Heat one tablespoon olive oil in a saucepan, add remaining crushed garlic and fry gently.  Add sliced artichoke hearts and strain again the prawn liquid on top.  Cook gently for fifteen minutes till juice reduce by half and artichokes are just tender.  Finally stir in the cream season with salt and pepper and turn off heat.

Boil pasta in a large pan of salted water, drain and add to sauce.  Toss gently so that sauce covers pasta evenly.  Serve garnished with chives and crushed roasted hazelnuts.