Cook or steam the artichokes for 20 to 30 minutes. Open them carefully, starting with the outer leaves and removing the fuzzy centre. Keep warm. Prepare the couscous as indicated on the packet.  Add a drizzle of olive oil. Dice the aubergine and courgette. Peel the tomato, remove the seeds and dice as well. Thinly slice the shallots and fry them in a little olive oil.  Add the vegetables and season with the pepper seasoning and the chopped herbs of Provence. Cook for 10 minutes. Mix the couscous with the vegetables and fill the artichokes. Serve immediately.