Artichauts aux Moules et Coques

• 6 globe artichokes
• 24 large mussels
• 500 g (1

Cook the artichokes according to the instructions. Open the mussels and cockles. Strain and reduce some of their liquor and use it to flavour the Sauce Isigny. Fold the shellfish into the sauce and add the herbs.

Pull away all the leaves from the artichokes (serve them at another meal as part of an hors d’oeuvre)</