Sauté shallot cubes in olive oil, season, extinguish with white wine, fill up with whipped cream and cook.
Mash everything and season to taste with salt and pepper. Sauté the quartered artichokes in olive oil, season and add to the soup.
Cut the puff pastry into strips, brush with egg yolk, roll in a few sardines each and bake in the oven.
Arrange everything in a bowl and garnish with parsley bunches.
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