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1
Buy only the smallest, tenderest artichokes available, with several inches of their stems intact.
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2
Trim only the very ends of the still-soft petals of the young artichokes, leaving them whole if they are very small or slicing them in half if they are a bit larger.
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3
If the choke has begun to grow, scoop it out with a small, sharp spoon.
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4
Place each of them in a bowl with the lemon juice and toss them about.
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5
Place the artichokes in a large saucepan, covering them with cold water.
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6
Add 1 tablespoon of sea salt and bring to a simmer, gently poaching the artichokes for 3 to 4 minutes.
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7
They should still be firm and crisp.
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8
Drain the artichokes and refresh them under very cold water.
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9
Drain them again and set them aside.
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10
Over a lively flame, heat 1/2 cup of the olive oil in a very large saute pan and crush the chile between your fingers into it.
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11
Lower the flame and stir the oil and the bits of chile for 1 minute, perfuming the oil.
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12
Add the garlic and soften it for a few seconds, taking care not to color it.
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13
Add the lemon slices, rolling them around in the perfumed oil, sauteing them lightly, and cooking for 4 to 5 minutes.
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14
Add the poached artichokes to the pan, rolling them about with the aromatics and the lemons for 2 minutes.
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15
Lower the flame, add 1/2 cup of white wine and cover the saute pan with a skewed lid, braising the artichokes until the stem end is easily pierced with a sharp knife, about 8 to 10 minutes.
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16
Permit the artichokes to cool in the braising liquid, setting them aside.
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17
In a large saucepan, combine the mussels with the celery leaves, the garlic/bay leaf, and 3 cups of wine.
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18
Over a lively flame, bring to a simmer, cover the pan, and steam the mussels just until they open.
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19
With tongs, remove the mussels to a large bowl, discarding the garlic/bay leaf.
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20
Over a lively flame, reduce the mussel liquor to 3/4 cup and pour it over the cooked mussels, tossing them about in it.
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21
Set them aside.
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22
Last, heat the 4 tablespoons of olive oil in a large saute pan and add the prawns, rolling them about in the oil.
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23
As they begin to rosy a bit, add the remaining 1/2 cup of white wine and cook the prawns another minute.
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24
With tongs, remove the prawns to a large bowl.
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25
Over a lively flame, reduce the prawn liquor to 2 or 3 tablespoons and pour it over the cooked prawns, tossing them about in it.
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26
Set them aside.
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27
The 3 components can be prepared several hours or even half a day in anticipation and held, covered, at cool room temperature.
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28
To assemble the salad: In a very large bowl, combine the 3 componentsthe artichokes/lemons, the mussels, the prawnswith their respective juices, tossing them together lightly, integrating their juices and liquors.
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29
Cover the bowl with plastic wrap and let the salad rest for 10 minutes.
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30
Meanwhile, construct a simple vinaigrette with the remaining oil, the vinegar, and a little fine sea salt.
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31
Toss the salad once again and turn it out onto a large and beautiful platter, drizzling it with the vinaigrette.
