Artichokes barigoule with snails and winkles

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Saturday Kitchen Chefs - Michel Roux Jr

By Michel Roux Jr.

Ingredients

  • olive oil, for shallow frying
  • 6 baby artichokes, peeled, choke removed
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp fennel seeds
  • 100g/3½oz celeriac, peeled and cut into 1cm/¼in pieces
  • 1 small carrot, peeled and cut into 1cm/¼in pieces
  • 100ml/3½fl oz dry white wine
  • 100ml/3½fl oz vegetable stock
  • 2 cooked winkles, shells removed
  • 2 cooked snails, shells removed
  • 1 orange, peel julienned only
  • 1 tbsp basil shoots
  • 1 tbsp garlic shoots
  • salt and freshly ground pepper

 

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