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Artichoke and Escargot Over Linguini

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Victoria M.H.

Victoria M.H.

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

PRINCESSCOOK1
6

PRINCESSCOOK1

7/24/2009

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 parsley. trick add a bit of the canning liquid in as well. Also, if you want more flavor omit the artichokes add diced tomatoes and capers and a hearty splash of white wine. (wine and artichokes do not go well together at all)

CherubLane
3

CherubLane

7/11/2007

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.

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