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Ingredients

• 2 lrg Lemons, halved
• 5 med Artichokes
• 10 c. Canned low-salt chicken broth
• 2 Tbsp. Extra-virgin extra virgin olive oil
• 1 x Bay leaf
• 12 sm Red-skinned potatoes
• 1 Tbsp. Salt
• 1 x Bay leaf
• 1 1/4 tsp Mustard seeds
• 1/2 tsp Celery seeds
• 1 tsp (packed) stemmed saffron
• 18 x Mussels, scrubbed, debearded
• 3/4 c. Minced shallots
• 5 Tbsp. Unsalted butter
• 2 x Green onions, finely minced
• 1 bn Chives, minced

Description

Artichokes: Squeeze Juice From 2 Lemon Halves Into A Large Bowl; Add In Lemon Halves. Fill Bowl With Water. To Prepare An Artichoke For Cooking, First Cut Off The Stem. Starting At…

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