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1
Combine the olive oil, coriander seeds, fennel seeds, oregano, red pepper flakes, garlic, onion, and lemon zest in a large saute pan.
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2
Season generously with salt.
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3
Bring to a simmer and cook for 10 minutes, so the seasonings flavor the oil.
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4
Add the artichokes, lower the heat if necessary (the oil should be barely bubbling), and cook until tender, 20 to 30 minutes.
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5
Use a slotted spoon to transfer the artichokes to a bowl.
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6
Add the shrimp to the oil and cook at the same low simmer, turning once, until done, about 10 minutes.
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7
Remove the shrimp from the oil and let cool on a plate.
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8
Pour off 1 cup of the oil from the pan, strain, and refrigerate for another use.
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9
(The oil is delicious and can be used in vinaigrettes or for sauteing another dish.)
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10
Leave the pan over low heat.
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11
As soon as theyre cool enough to handle, remove the leaves from the artichokes and save for another use.
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12
Chop the artichoke hearts and stems into 1-inch pieces and return to the bowl.
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13
Add the shrimp and toss with the lemon juice.
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14
Meanwhile, bring a large pot of water to a boil and season with salt.
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15
Add the penne and stir constantly until the water returns to a boil.
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16
Cook until the pasta is tender but still offers some resistance when you bite into it, about 10 minutes.
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17
Before draining the pasta, use a measuring cup to scoop out 1/4 cup of the pasta water; reserve.
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18
Drain the pasta in a colander and add to the saute pan with the oil.
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19
Add the artichokes, shrimp, herbs, and feta and toss until heated through.
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20
Taste for seasoning.
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21
Depending on the saltiness of the feta, it may not be necessary to add additional salt.
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22
If the pasta seems too dry, add some of the reserved pasta water as needed.
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23
Divide among four warm bowls.
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24
Garnish each portion with a sprig of mint and serve.
