Night-Before Breakfast - cooking recipe

Ingredients

4 slices bread, broken
1 c. shredded Cheddar cheese
1 lb. fresh pork sausage
6 eggs
2 c. milk
1 tsp. salt
1/2 tsp. pepper
juice of 1 lemon
12 Tbsp. olive oil
12 baby artichokes
2 large cloves garlic, diced
1/4 c. finely chopped celery
1/4 c. chopped shallots
1/2 c. tomato puree
1/2 c. fish stock
salt and freshly ground pepper
1/4 tsp. thyme
1 bay leaf
2 Tbsp. chopped parsley
saffron
2 Tbsp. tomato paste
1/2 tsp. anchovy paste
4 clams, chopped
4 prawns or jumbo shrimp
1/2 lb. spaghetti
8 large sea scallops, quartered
12 large mussels
1/2 c. brandy
1 yellow pepper, thinly sliced
1 red pepper, thinly sliced
2 1/2 Tbsp. Pernod
1/2 c. heavy cream

Preparation

Stir juice from 1/2 lemon and 2 tablespoons of oil into a large pot of salted, boiling water.
Add artichokes and boil for 5 minutes or until almost tender.
Remove artichokes and cool under cold running water.
Reserve artichoke cooking water.
Peel outer leaves from 8 artichokes down to tenderest part (leave 4 artichokes with leaves intact); cut off stem.
Cut peeled artichokes into bite size pieces (about 1 1/2 inches long); set aside.