For the artichokes
Wash the artichokes in the usual way, leaving the long stems on. As you prepare them, place them in water with some flour to prevent them from going brown. Lemon has the same effect as flour but should be avoided as it adds acidity. When all the artichokes are ready, place in a pan of salted, boiling water and keep boiling. Cook them a little less than usual so that they do not overcook when placed on the grill.
For the 'pulpo' (octopus)
Sear the whole piece of octopus on the grill, sprinkling with a little extra virgin olive oil to give a smoky flavor. Remove and cut into portions.
For the mousseline of garlic shoots
Wash the garlic and place in a skillet with the butter. Fry gently until soft, then remove and blend with the water and egg yolk. Strain through a fine chinois and mix in a siphon with the extra virgin olive oil. Attach two cartridges and set aside in a bain-marie.Place the artichokes on a bed of octopus pieces. Add the garlic mousseline and garnish with fresh herbs.