Vaunac Snail Fricassée with Artichokes Barigoule

"Fricassée d'escargots de Vaunac et artichauts violets à la barigoule, mousseline d'artichauts et émulsion d'ortie"

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5/23/2025

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A refined fricassée of tender Vaunac escargots with purple artichokes barigoule, paired with creamy artichoke mousseline and fresh nettle foam.

french gourmet seafood vegetables sauce emulsion

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Name: Vaunac Snail Fricassée with Artichokes Barigoule
Yield: 4
Ingredients: 1 cup Vaunac escargots (cleaned and precooked); 3 medium purple artichokes, trimmed and quartered; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup dry white wine; 1 cup vegetable stock; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 teaspoon fresh thyme leaves; Salt and pepper to taste; 1 cup heavy cream; 1/2 cup cooked artichoke hearts (reserved from trimming); 1 tablespoon lemon juice; 1/4 cup fresh nettle leaves, washed; 1/2 cup water; 1 teaspoon lecithin powder or soy lecithin; Fresh parsley for garnish

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