Instructions: * Substitute 12 ounces fresh bay scallops

** Or round pastry shells (Sold in specialty food markets or bakeries)

Heat an oven to 350 F. Prepare the sauce. In a small, heavy bottomed saucepan, combine shallots and white wine. Bring wine to a boil and reduce until shallots are soft and the wine is almost entirely evaporated. Add cream and boil to reduce by a quarter. Whisking off and on the heat to prevent the butter from liquefying, beat 11 1/2 tablespoons butter into the cream and shallots mixture. Strain, season to taste with salt and pepper, and keep warm in the top of a double boiler set over warm but not boiling water.

Heat remaining 1/2 tablespoon butter in a saute pan. Add escargots, artichoke pieces, parsley and garlic. Cook and stir over medium high heat, adding a little wine as needed to prevent burning.

Place barquettes (shells) on a baking sheet. Fill each with the escargot mixture and top with crumbled cheese. Heat in the oven until the cheese melts, 1 to 2 minutes.

Make a pool with 1/4 cup sauce in the center of each of 4 plates. Pose a barquette atop the sauce in the center of each plate. Scatter any remaining escargot mixture around the barquettes.

Serve with a sauvignon blanc from California such as St. Supery.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.