You are in From the Garden...
Wild artichokes in green sauce with clams, asparagus and baby beans
Peel and confit artichokes in sunflower oil, about ten minutes. Set apart.
Peel the garlic and remove the core, chop and fry, add the beans and the Fumet-fish broth with the clams, cook and add some parsley and then the artichokes. Salt to taste.