Artichoke and Escargot Over Linguini

Made  times
Victoria M.H. 2

"Amazing! Everything compliments the other extremely well and it's a nice main dish."
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1 h servings 464 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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 parsl...

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.

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