4    Artichoke, bottoms
1 md Lemon, quartered
4    Garlic, cloves, minced
3 tb Butter
1 md Carrot, chopped
2 md Shallots, minced
2 md Tomatoes, peeled, seeded
-- chopped
1/2 c  Sauce Espagnole **
24    Snails
1    Bay leaf
1/2 ts Thyme
1/2 c  Wine, red
2 tb Brandy
1 tb Parsley, minced
1/4 c  Fennel, chopped
Salt (to taste)
Pepper (to taste)

** See recipe for Sauce Espagnole.
Cook the artichokes with lemon in boiling water
for 10 minutes or until still firm but cooked through.
Set aside.
Melt half of the butter in a pan and add garlic,
carrots, shallots, and onions.
In another pan, put the tomatoes and the sauce.
Let simmer.
To the vegetables, add bay, thyme and half of the
red wine. Simmer for 10 minutes and pour into the
simmering tomato sauce.
Put the remaining butter in a skillet and, when
hot, add the drained snails. Add the remaining red
wine and reducee-third.
Add brandy to the snails and burn off the alcohol
carefully.
Combine the snails and sauce and add fennel.
Simmer for 5 minutes, taste and correct seasoning with
salt and pepper. Pour the mixture into the drained
artichoke bottoms and garnish with parsley.