Cook, cook, cook, cook, cook.
Place pan over moderate heat, and cook artichokes until soft, about 25 minutes.
Lower them into a shallow pan of hot oil set over a moderate heat and cook for a few minutes on each side till golden.
In a heavy-bottomed saute pan, whisk oil and flour together over low to moderate heat, and cook, whisking constantly until golden brown, about 20 minutes.
Warm the oil in a large, deep pan over a moderate heat, then cook the onion and pancetta until pale gold.
Use low to moderate heat to cook the pudding to prevent scorching.
Cook over moderate heat using a cooking spoon to mix the pudding ingredients.
Carefully lower the yolks, one by one, into the water and, moderating the heat, cook for 6 minutes.
Cook over moderate heat for about 2 hours.
Remove them with a slotted spoon to a large bowl and keep them warm in a low oven. 5. Pour the cooking juices into the saucepan with the remaining sauce, bring them to a boil and reduce over a moderate flame while you cook the next batch of mussels.
