Shellfish with Calico artichokes à la barigoule and a slightly tart broth

By Mathieu Guibert, Anne de Bretagne – La Plaine-sur-Mer

For 4

Ingredients :

16 cockles
8 clams
8 smooth clams
4 gooseneck barnacles
8 razor clams
120 g (4.2 oz.) spring onions
20 g (.7 oz.) fennel
1 artichoke (Calico variety)
100 g (3.5 oz.) unsalted chicken stock
100 g (3.5 oz.) Muscadet
Chives, chervil and dill
The juice of one lemon

Step 1 : Turn the artichoke. Set aside in a mixture of water and lemon juice.

Step 2 : Cut the onions and fennel in small cubes.

Step 3 : Sweat the artichoke (cut in four), add the chopped fennel and onion. Deglaze with the Muscadet. Reduce by half and add the unsalted chicken stock. Simmer for approximately 15 minutes and then remove the artichoke, fennel and onion.

Step 4 : Open the shellfish separately: cook the cockles and clams until they open. The razor clams, smooth clams and gooseneck barnacles can be opened raw.

Step 5 : Put the fennel and onion mixture on a plate. Then add the pieces of artichoke, followed by the shellfish in an attractive fashion. Garnish with garden herbs.

Step 6 : Season the stock in which the artichokes were cooked if necessary and serve in a sauceboat.