Prepare the artichokes by trimming stems to 2 cm. Peel the bases and stems with a paring knife after removing outer leaves. Immerse in lemon water as you go to prevent browning.
Peel and finely chop the onions, garlic, and carrot. Remove rind from smoked breast and cut into lardons. Oil a sauté pan, line bottom with lardons and vegetables. Top with artichokes, season lightly with salt. Add 2 glasses water, cover, and simmer 30 minutes over low heat.
Shell langoustines, keeping last tail segment. Crush shells and heads. Brown in 1 tablespoon olive oil with thyme for 10 minutes.
Deglaze with white wine and 2 glasses water. Off heat, add lemon juice, adjust seasoning. Set aside.
Crush cumin seeds and coat tails. Season with salt. Sear in remaining olive oil, 2 minutes per side. Reserve.
Wash, dry, and chop parsley.
Pour langoustine cooking liquid into skillet. Add parsley, deglaze to collect fond.
Gently mix artichokes and langoustines in serving dish.
Serve sauce in a sauceboat.
