Shrimp, Artichoke And White Bean Salad

• 1 pound white beans
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon Dijon mustard
• 4 cloves garlic crushed
• 2 to 3 tablespoons white-wine vinegar
• 1/2 to 3/4 cup extra-virgin olive oil
• 3 plum tomatoes, seeded and chopped
• 2 pounds baby artichokes
• 1/2 lemon
• 3 tablespoons olive oil
• 2 tablespoons fresh chives, finely chopped
• 2 pounds medium shrimp soaked for 1 hour in cold salted water
• 1 cup dry white wine
• 1 cup fish stock or clam juice
• Bouquet garni (parsley, thyme and bay leaf tied in a cheesecloth)
• 1 onion, sliced

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

white beans, salt, mustard, garlic, whitewine vinegar, extravirgin olive oil, tomatoes, baby artichokes, lemon, olive oil, fresh chives, shrimp, white wine, fish stock, bouquet garni, onion

Taken from cooking.nytimes.com/recipes/2907 (may not work)