INGREDIENTS

INSTRUCTIONS

Artichokes: Squeeze juice from 2 lemon halves into a large bowl; add
lemon halves. Fill bowl with water.  To prepare an artichoke for
cooking, first cut off the stem. Starting  at the base of the
artichoke, bend the tough dark green outer leaves  back and snap them
off where they break naturally: continue until all  of the outer leaves
have been removed, leaving a cone of tender pale  green leaves. Using a
small sharp knife, trim the outside edge of the  base of the artichoke
until it is smooth. Rub the trimmed edge with 1  of the remaining lemon
halves. Cut artichoke lengthwise into  quarters. Rub the cut sides of
these quarters with lemon to prevent  any discoloration. Using the
small knife, carefully cut out the hairy  choke and the spiky
purple-tipped leaves from each artichoke quarter.  Rub each cut area
with lemon. Trim the tougher leaf tops from each  quarter so that all
that remains is the choicest, most tender portion  of the artichoke.
Cut quarter into two wedges. Places wedges into the  lemon water.
Repeat with the remaining artichokes.  Bring the chicken broth, olive
oil and bay leaf to a boil in a heavy  large pot (do not use aluminum
or cast iron). Drain artichokes; add  to pot. Return to boil. Reduce
heat to medium-low; simmer until  artichokes are tender, about 20
minutes. Using slotted spoon,  transfer artichokes to medium bowl.
Reserve 1 cup cooking liquid in  small bowl.  Stew: Place potatoes,
salt, bay leaf, 1/2 teaspoon mustard seeds and  celery seeds in large
saucepan. Pour in enough cold water to cover  potatoes generously. Boil
until potatoes are tender, about 20  minutes. Drain. Cool 15 minutes;
peel. Stir saffron in heavy large  pot over medium-low heat until
fragrant, about 2 minutes. Add  reserved 1 cup cooking liquid; bring to
simmer. Add artichokes,  potatoes, mussels, shallots, butter and 3/4
teaspoon mustard seeds.  Bring to boil. Cover pot; cook until mussels
open and potatoes are  golden, about 8 minutes. (Discard any unopened
mussels.) Mix in green  onions. Season with salt and pepper. Divide
stew among 6 shallow soup  bowls. Sprinkle with chives and serve.  Bon
Appetit, March 1997 Posted to MM-Recipes Digest  by Julie Bertholf
<jewel1@ix.netcom.com> on Apr 06, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 127
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 25.4mg
Sodium: 1595.5mg
Potassium: 212.1mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 2.1g
Protein: 3.7g