Sautéed Snails with Brown Butter Sauce and Artichoke Hearts

20 min.20 min.4
  • Ingredients

  • 1 (398 ml) can of Chef LELARGE Quartered Artichoke Hearts
  • 15 ml (1 tablespoon) of olive oil
  • Sautéed Snails:
  • 15 ml (1 tablespoon) of olive oil
  • 2 (125 g) cans ofChef LELARGE Snails, drained and rinsed
  • 60 ml (1/4 cup) of white wine
  • Brown butter sauce:
  • 60 ml (1/4 cup) of salted butter
  • 15 ml (1 tablespoon) of Chef LELARGE Shallot Red Wine Vinegar
  •  Freshly ground pepper to taste
  • 250 ml (1 cup) of endive, sliced



1. Drain the artichoke hearts well and brush them with olive oil. Broil them in the oven until slightly golden then divide among  the 4 plates.

2. Sauté the snails over medium-high heat in the olive oil for about 2 minutes. Deglaze them with the wine and cook until pan is dry. Remove snails and divide them among the 4 plates. Lower heat to medium.

Brown Butter Sauce:
3. Melt the butter in the same heated pan that was used for the snails. 
4. Let the butter simmer until the solids have fallen to the bottom of the pan and are beginning to brown lightly (1 to 2 minutes).
5. Remove pan from heat immediately, add the vinegar and stir to blend. Set aside.

6. Garnish snails with pepper. 
7. With a spoon, drizzle the brown butter sauce over the snails and artichokes, and finally add the endive.


Tips and advices

Replace the endive with finely sliced  Belgian endives or with tender young beet leaves for a more subtle flavour.

For an original presentation, serve the snails in Chef LELARGE Artichoke Bottoms as tapas!