Saussarelle D'Escargots

• 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

1. ** See recipe for Sauce Espagnole.
2. Cook the artichokes with lemon in boiling water for 10 minutes or until still firm but cooked through.
3. Set aside.
4. Melt half of the butter in a pan and add garlic, carrots, shallots, and onions.
5. In another pan, put the tomatoes and the sauce.
6. Let simmer.
7. To the vegetables, add bay, thyme and half of the red wine.
8. Simmer for 10 minutes and pour into the simmering tomato sauce.
9. Put the remaining butter in a skillet and, when hot, add the drained snails.
10. Add the remaining red wine and reduce by one-third.
11. Add brandy to the snails and burn off the alcohol carefully.
12. Combine the snails and sauce and add fennel.
13. Simmer for 5 minutes, taste and correct seasoning with salt and pepper.
14. Pour the mixture into the drained artichoke bottoms and garnish with parsley.

artichokes bottoms, lemon quartered, garlic, butter, carrots, shallots, tomatoes, snails, bay leaves, thyme, wine red, brandy, parsley, fennel bulb chopped, salt, black pepper

Taken from recipeland.com/recipe/v/saussarelle-descargots-32879 (may not work)