Artichoke Bottoms With Snails & Mushrooms(Carciofi Con Funghi E Lumache) - cooking recipe

Ingredients

12 artichoke bottoms (fresh or canned)
3 Tbsp. butter
1 Tbsp. shallots
1 clove garlic, minced
12 snails, canned
1/2 lb. mushrooms, finely chopped
1 Tbsp. flour
2 Tbsp. sherry
salt and pepper to taste
parsley sprigs (for garnish)

Preparation

Arrange artichoke bottoms in large greased baking dish. Melt butter in medium skillet.
Add shallots and garlic; saute several minutes and then add
snails.
Saute for a few minutes and then remove snails from pan.
Set aside.
Add mushrooms to pan and cook until
mushrooms
are
very
tender.
Add
flour, wine, salt and pepper;
heat
until thickened.
Place 2 tablespoons of filling and 1 snail on each artichoke bottom.
Cover and bake for 10 minutes.
Remove
cover and bake an additional 10
minutes. Garnish with
parsley
sprigs.
Makes
4
to
6 servings.