Recipe by Victoria M.H.
"Amazing! Everything compliments the other extremely well and it's a nice main dish."
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1 (8 ounce) package
1 (10 ounce) can
artichoke hearts, drained and sliced
1 (4 ounce) can
sliced mushrooms, drained
1 (7 ounce) can
grated Parmesan cheese
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)
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke and Escargot Over Linguini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 84
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