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artichokes bottoms lemon - quartered garlic butter carrots shallots tomatoes snails bay leaves thyme wine red brandy parsley fennel bulb chopped salt black pepper
Viewed: 38 - Published at: 9 years agoIngredients
- 4 each artichokes bottoms
- 1 medium lemon quartered
- 4 cloves garlic minced
- 3 tablespoons butter
- 1 medium carrots chopped
- 2 medium shallots minced
- 2 medium tomatoes peeled, seeded and chopped
- 24 each snails
- 1 each bay leaves
- 1/2 teaspoon thyme
- 1/2 cup wine red
- 2 tablespoons brandy
- 1 tablespoon parsley leaves minced
- 1/4 cup fennel bulb chopped
- 1 x salt to taste
- 1 x black pepper to taste
Method
- ** See recipe for Sauce Espagnole.
- Cook the artichokes with lemon in boiling water for 10 minutes or until still firm but cooked through.
- Set aside.
- Melt half of the butter in a pan and add garlic, carrots, shallots, and onions.
- In another pan, put the tomatoes and the sauce.
- Let simmer.
- To the vegetables, add bay, thyme and half of the red wine.
- Simmer for 10 minutes and pour into the simmering tomato sauce.
- Put the remaining butter in a skillet and, when hot, add the drained snails.
- Add the remaining red wine and reduce by one-third.
- Add brandy to the snails and burn off the alcohol carefully.
- Combine the snails and sauce and add fennel.
- Simmer for 5 minutes, taste and correct seasoning with salt and pepper.
- Pour the mixture into the drained artichoke bottoms and garnish with parsley.
