Stir in the grain mustard, shallots, thyme and parsley, season generously with salt and black pepper and continue to simmer, partially covered with a lid, for a few minutes, adding a little more stock or cider as necessary, until you have a sauce of medium thickness.
The beans were cannellini from a tin, simmered with chicken stock, tarragon leaves and garlic, the ivory sauce marbled green with the spinach.
Put the leaves, still dripping wet, in a deep pan covered by a tight lid, over a moderate heat.
Warm the olive oil in a wide, shallow pan, add the shallots and let them soften and colour to a pale gold, turning them over from time to time.
Peel the artichokes, slice them thinly, no thicker than a pound coin, then add them to the empty shallot pan over a moderate heat.
