Saussarelle D'Escargots

1. 1

   ** See recipe for Sauce Espagnole.

2. 2

   Cook the artichokes with lemon in boiling water for 10 minutes or until still firm but cooked through.

3. 3

   Set aside.

4. 4

   Melt half of the butter in a pan and add garlic, carrots, shallots, and onions.

5. 5

   In another pan, put the tomatoes and the sauce.

6. 6

   Let simmer.

7. 7

   To the vegetables, add bay, thyme and half of the red wine.

8. 8

   Simmer for 10 minutes and pour into the simmering tomato sauce.

9. 9

   Put the remaining butter in a skillet and, when hot, add the drained snails.

10. 10

    Add the remaining red wine and reduce by one-third.

11. 11

    Add brandy to the snails and burn off the alcohol carefully.

12. 12

    Combine the snails and sauce and add fennel.

13. 13

    Simmer for 5 minutes, taste and correct seasoning with salt and pepper.

14. 14

    Pour the mixture into the drained artichoke bottoms and garnish with parsley.

* Per serving · 4 servings · Values may vary.