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1
In a heavy non-reactive casserole, warm the olive oil over low heat.
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2
Slowly cook the onion and carrot until they began to turn golden, then arrange the artichokes in the casserole in a single layer.
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3
Add the bay leaf, thyme, the 2 whole cloves of garlic, and salt and pepper to taste.
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4
Pour the wine into the casserole; add water until the artichokes are just covered.
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5
Cook over medium heat for 15 minutes, covered, then remove the lid, add the asparagus and reduce the cooking liquid over high heat to thicken the sauce.
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6
While waiting for the reduction, saute the snails in butter.
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7
Mince the remaining garlic cloves and mix in the basil and parsley.
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8
Off the heat, add the minced garlic mixture and snails, check for seasoning.
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9
Stir well and serve immediately.
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10
*Note: Preparing the Artichokes: cut the stems to about 1 1/2 inches, cut about 3/8-inch off the artichoke tops, then break off 2 or 3 leaves from the base.
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11
Peel the artichoke bottoms & stems, and rub each with half a lemon as you finish trimming it.
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12
Place them in cold water acidulated with the juice from the remaining lemon half.
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13
Spread the leaves of each artichoke, and use a small spoon to remove the choke; return to the lemon water.
