Directions
In a saucepan, simmer snails & shallots in ¾ cup wine 10 minutes. Remove from heat.
In a large saucepan, melt butter & sauté artichokes, onions & garlic until onions are clear. Add oregano & cayenne pepper while cooking. Add lemon juice & cook 2 minutes, stirring. Add fish stock, milk, & ¼ cup wine. Simmer 2 minutes. Stir in cream, bring to just boiling. Remove from heat; add snails & wine mixture.
Puree mixture & return to saucepan, reheat -- do not boil. Add sherry, salt & pepper. Serve in bowls, garnished with chives & paprika.
Ingredients
- 48 Wild Burgundy Snails
- 1 cup white wine
- 4 large artichoke hearts, cooked & chopped
- ¼ tsp. oregano
- 2 tbsp. fresh lemon juice
- 1½ cup milk
- 2 oz. dry sherry
- minced fresh chives
- 2 tbsp. minced shallots
- 4 tbsp. unsalted butter
- 2½ cup sliced red onion
- 1 tsp. minced garlic
- dash cayenne pepper
- 3 cup fish stock
- ½ cup heavy cream
- salt, white pepper to taste
- paprika