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Artichoke and Escargot Over Linguini

By: Victoria M.H.  
"Amazing! Everything compliments the other extremely well and it's a nice main dish."

Rating: This weblink has been rated 3 times with an average star rating of 2.7 Read Reviews (2)

Rate/Review | 120 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (8 ounce) package linguine pasta
  • 2 tablespoons butter
  • 1 (10 ounce) can artichoke hearts, drained and sliced
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 (7 ounce) can escargot, drained
  • 3 cloves garlic, chopped
  • 1 teaspoon dried sage
  • 1 pinch dried oregano
  • 1/4 cup grated Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 465 | Total Fat: 9.5g | Cholesterol: 85mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2009 by PRINCESSCOOK1 
This recipe was very, very dry. I added a bit of heavy cream, a bit of romano cheese, and some... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2007 by CherubLane 
This recipe was not as expected. It needed some kind of sauce; was a bit dry. Could not find... MORE

 
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