See below ingredients and instructions of the recipe
4 ea Artichoke, bottoms 24 ea Snails
1 md Lemon, quartered 1 ea Bay leaf
4 ea Garlic, cloves, minced 1/2 ts Thyme
3 tb Butter 1/2 c Wine, red
1 md Carrot, chopped 2 tb Brandy
2 md Shallots, minced 1 tb Parsley, minced
2 md Tomatoes, peeled, seeded 1/4 c Fennel, chopped
-- chopped Salt (to taste)
1/2 c Sauce Espagnole ** Pepper (to taste)
** 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.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Claude Aubert, Arnaud's Restaurant, New Orleans