Artichoke and Escargot Over Linguini2 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“Amazing! Everything compliments the other extremely well and it's a nice main dish.” - by Victoria M.H.
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.
- 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.
- 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.
Amount Per Serving (4 total)
- 464 cal
- 9.4 g
- 58.8 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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. tr..." See moreick 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)"
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