Method

• 1.
  Fill a large bowl with water and the lemon juice. Working with one artichoke at a time, peel stem using a vegetable peeler, then remove tough outer leaves. Once you reach the softer leaves, using a serrated knife, trim one-third from the top. Cut the artichoke in half lengthways, so you can reach the hairy choke, then scrape it out with a small knife and discard. Roughly chop, then place in lemon water. Repeat with remaining artichoke.
• 2.
  Place wine in a large pan with a lid over high heat and bring to the boil. Add mussels, cover with a lid and cook for 2-3 minutes until mussels have opened. Remove from heat. Strain, reserving 1 1/2 cups (375ml) liquid. Remove most of the mussels from their shells, leaving a few in the shells to garnish. Set aside.
• 3.
  Cook pasta in a saucepan of boiling salted water over high heat according to packet instructions or until al dente. Drain.
• 4.
  Meanwhile, heat oil and butter in a frypan over high heat. Add drained artichoke, oregano, garlic and chilli, and cook for 4-5 minutes until artichokes are tender. Reduce heat to medium-low, add stock and reserved mussel liquor and simmer for 2-3 minutes. Add the parsley, mussel meat, reserved shells and cooked pasta, season.
• 5.
  Cook for 1-2 minutes, then remove from heat. Divide cavatelli among bowls and drizzle with extra oil to serve.