How to Make It
Working with 1 artichoke at a time, pull off the dark outer leaves. Cut off the top fourth of the artichoke and peel and trim the stem. Halve the artichoke and scrape out the hairy choke. Rub the artichoke all over with lemon. Repeat with the remaining artichokes.
In a saucepan, melt 1 tablespoon of the butter in the oil. Add the leek, potato, fennel, spring onion, thyme and a generous pinch of salt. Cook over moderate heat, stirring, until the vegetables are barely softened, 7 minutes. Add the broth and saffron and bring to a boil. Stir in the turnips and artichokes; simmer over moderately low heat, stirring, until the vegetables are tender, 7 minutes.
Add the tomatoes, zucchini and asparagus to the broth and simmer until the asparagus is crisp-tender, 3 to 5 minutes. Stir in the Pernod and the remaining 2 tablespoons of butter and season with salt and pepper. Serve the bouillabaisse in bowls with Nettle Salsa, Classic Aioli and grilled bread.