Artichoke and Escargot Over Linguini

2
Victoria M.H. 2

"Amazing! Everything compliments the other extremely well and it's a nice main dish."

Ingredients

1 h servings 464 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.
  2. Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned.
  3. Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese.
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Reviews

2
  1. 3 Ratings

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This recipe was very, very dry. I added a bit of heavy cream, a bit of romano cheese, and some grated fontina, took away the oregano-didn't quite mesh with esgargot. And added frsh chopped parsl...

This recipe was not as expected. It needed some kind of sauce; was a bit dry. Could not find escargot, so substituted shrimp. Did not throw out, but will not make again.