Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino

Name: Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino
Ingredients: 10 jumbo shrimp (U12), peeled and cleaned, cut in half lengthwise; 6 tablespoons extra-virgin olive oil; 3 tablespoons lemon juice; 2 tablespoons butter, melted; Salt and freshly ground black pepper; 3 artichokes, cleaned and chokes removed, cut into wedges; 3 cloves garlic, sliced; 1/4 cup white wine; 1/4 cup chicken stock; Salt; 1 pound fresh tagliatelle; 2/3 cup grated Pecorino Romano cheese; Freshly ground black pepper; Zest of 1 lemon; 2 tablespoons butter; 2 tablespoons lemon juice; 2 tablespoons roughly chopped fresh parsley