Only got a little time.
Running to the safe house to disconnect.
If I missed a major step, forgive me, I am always on the run.
I will edit later if needed.
This is a dish from my childhood.
I have modified it over the years to keep up with my growing tastebuds.
*if you can find shells and stuff them inside,
do so as I think it just adds to the visual and sensory factors,
and you bake them in it versus the pan.
Escargot and Artichoke.
1 giant artichoke
Wash and remove 2 layers of leaves.
Place in pot, add water to half the size.
>Add to water<
1/2 lemon squeezed
2 T of oil
2 cloves of garlic
Boil for 30 mins occasionally repositioning the artichoke to avoid burning.
Remove and place upside down before serving to drain excess water.
1 can or 12 snails from the market.
Drain can and wash with vinegar then wash with water.
Set in small baking pan. Standby.
In a low heat pan add these and stir as you mix
1/2 stick butter or use oil, I prefer avocado over olive.
1/2 t salt
1/2 t black pepper
1/4 fresh chives chopped thinly
1/3 fresh parsley diced finely
2 cloves garlic crushed finely
A dash of cayenne pepper
Turn heat up until garlic is golden brown but before anything blackens.
Pour mixture over snails and bake at 350 for 12 mins.
Serve in any dish or plate that makes you smile, most importantly, use the leftover sauce as your artichoke leaf dipping sauce. (yes I have a separate recipe for the dip but the snail sauce is so good that, well you know.) You can make a rice that suits your style and just pour the snails on it and dig in.
This is meant to be a refreshing, simple and quick yet delicious meal, it's not heavy on the stomach and the taste is just amazing. But when I was growing up, it was just called rich man's food. :D