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1
Soak the beans overnight in water to cover.
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2
Drain, cover with fresh cold water and simmer for 20 minutes.
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3
Season with salt and pepper and continue cooking until tender (about 20 minutes more).
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4
Combine the mustard, crushed garlic (mashing it into the mustard with a fork), vinegar and olive oil.
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5
Season to taste with salt and pepper and mix well.
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6
Remove the garlic cloves and pour the mixture over the beans while they are still warm.
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7
Add the tomatoes, toss and set aside.
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8
Meanwhile, trim the outer leaves from the artichokes.
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9
Cut off the stalks and slice off the tops, two-thirds down horizontally.
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10
Squeeze the lemon half into a bowl of cold water large enough to hold the artichokes.
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11
Cut the artichokes into thin slices vertically.
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12
Add them to the water as you trim them, to stop them from turning brown.
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13
Heat oil in a skillet.
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14
Dry the artichoke slices in a salad spinner or with a kitchen towel.
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15
Add the artichokes and saute, turning from time to time until golden.
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16
Drain on paper towels.
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17
Cook the shrimp.
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18
Bring the wine, stock, bouquet garni, onion and salt and pepper to boil.
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19
Add the shrimp and cook for one to two minutes.
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20
Do not overcook them or they will be mushy.
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21
Cool, peel and chop them in half-inch pieces.
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22
Add to the beans and toss.
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23
Correct seasoning.
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24
To serve, place the mixture in a shallow dish and arrange the artichokes in a circle around the edges.
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25
Sprinkle with chives.
