Lemon Butter Pasta with Roasted Artichokes and Fennel

Bahan-bahan (4 porsi)

• 1 large fennel bulb
• 2 (14-ounce) cans artichoke hearts, drained and halved
• 1 tablespoon olive oil
• fine sea salt and freshly-ground black pepper
• 4 tablespoons butter
• 1 large lemon, zest and juice (about 3-4 tablespoons juice)
• 1 ounce freshly-grated Parmesan cheese
• 1 pound uncooked pappardelle (or your preferred pasta shape)
• chopped fresh basil leaves, for garnish
• 1 tablespoon butter
• 2 large garlic cloves, pressed or minced
• 1/2 cup Panko breadcrumbs
• ½ teaspoon each: fine sea salt and freshly-ground black pepper