I don't have a fancy Escargot pan, also called Aebleskiver, so I use my mini muffin pan instead. Two snails fit into each well so there is plenty to share with another person. I place the drained and rinsed snails into individual wells and spoon over the garlic/butter/parsley mixture. Then on top of each bundle of 'joy' a sprinkling of bread crumbs, panko if you have it. Then pop into a 350° F preheated oven for 15 minutes, pull out and serve with bread for dipping.
I was late to grab my camera to shoot this little beauty so it has already lost most of it's outside leaves but you get the idea. The two large fresh artichokes were cooked the night before in salty acidulated water for about 35 minutes or till a knife goes in with no resistance into the core (I cook mine with the cut side down so the core end is on top). Another little trick is to weigh down the artichokes with a plate while cooking to prevent the bobbing apple issue.
I love the ease of Appetizer dinners, it makes everyone happy and it's so easy to eat on a 'date' in front of the TV on a Friday night.
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