Prepare the artichokes. Trim the tail to 2cm in length. With a paring knife, peel the bottom of the artichoke and the tail after removing the outer leaves. Immerse them in lemon water as you go.
Peel the onions, garlic, carrot. Chop it all up. Remove the rind from the breast and cut it into bacon bits. Line the bottom of an oiled sauté pan with the bacon bits and vegetables. Arrange the artichokes on top, salt lightly. Add 2 glasses of water. Cover the pot and simmer for 30 minutes over low heat.
Shell the langoustines, leaving the last tail scale. Mash the carcasses and heads. Brown them for 10 minutes in a tablespoon of olive oil with the sprig of thyme.
Pour the white wine and wet with 2 glasses of water. Remove from the heat, add the lemon juice and adjust the seasoning. Book.
Crush the cumin. Roll in the langoustine tails. Salt. Heat the remaining olive oil in a skillet. Sear the tails for 2 minutes on each side. Reserve them. Wash, dry and chop the parsley.
Pour the cooking juices from the langoustine heads and shells into the pan. Add the chopped parsley, then stir to collect the cooking juices.
In a serving dish, gently mix the artichokes and langoustines.
Serve the sauce in a sauceboat.
