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Escargot Recipe

Name: Chanterelles Escargot Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 12 pieces escargot (snails); 4 tbs butter; 2 tbs garlic, minced; 2 tbs parsley, chopped; 1 tsp lemon zest; 1 tsp salt; 1 tsp black pepper; 4 pieces artichokes, cleaned and quartered; 1 pieces carrot, sliced; 1 pieces onion, diced; 2 tbs garlic, minced; 1 cup white wine; 2 cups vegetable broth; 3 pieces thyme sprigs; 1 pieces bay leaf; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 2 cups basil leaves; 1 tbs garlic, minced; 1 2/3 cups olive oil; 1 1/2 cup parmesan cheese, grated; to taste salt

Inspired by Chanterelle

Time1h

Serves4

Artichoke barigoule, pistou

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Ingredients

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Escargot

12 pieces escargot (snails)

4 tbs Butter

2 tbs Garlic, minced

2 tbs parsley, chopped

1 tsp Lemon zest

1 tsp Celtic sea salt

1 tsp black pepper

Artichoke Barigoule

4 pieces artichokes, cleaned and quartered

1 pieces carrot, sliced

1 pieces Onion, diced

2 tbs Garlic, minced

1 cup White wine

2 cups Vegetable broth

3 pieces thyme sprigs

1 pieces bay leaf

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Pistou

2 cups basil leaves

1 tbs Garlic, minced

1 2/3 cups olive oil

1 1/2 cup Parmesan cheese, grated

to taste Celtic sea salt

Method

Preparation of Escargot

Prepare the Garlic Butter

In a bowl, combine the butter, minced garlic, chopped parsley, lemon zest, salt, and black pepper. Mix well until all ingredients are incorporated.

Prepare the Escargot

Preheat the oven to 375°F (190°C). Place the escargot in their shells on a baking dish and fill each shell with the garlic butter mixture. Bake for 15-20 minutes.

Preparation of Artichoke Barigoule

Cook the Vegetables

In a large pot, heat olive oil over medium heat. Add the onion, carrot, and garlic, sauté until softened. Add the artichokes and cook for another 5 minutes.

Simmer

Add the white wine, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until artichokes are tender.

Preparation of Pistou

Make the Pistou

In a food processor, combine basil leaves, minced garlic, and grated parmesan cheese. With the processor running, slowly add olive oil until smooth. Season with salt to taste.

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