Bring a large pot of salted water to a boil and cover to keep close to boiling.
Heat peanut oil in a small pan and fry the artichokes for a few seconds, until golden and crispy. Remove from the pan and drain off oil excess on paper towels. Keep warm in the preheated oven at 225°F.
Cook the Fettuccine according to package instructions, drain and transfer to a big bowl. Season with extra virgin olive oil to taste, and shaved bottarga. Divide among plates. Top with fried artichokes and fennel fronds, then serve.