Saligkaria me Fasolia Gigantes kai Agkinares
- 500 gr. of Gigantes (dry butter beans)
- 8 small artichokes (halved), trimmed/cleaned
- approx. 1 1/2 cups of snails, washed & cleaned thoroughly
- 1/2 cup of olive oil
- 1 large onion, finely diced
- 1 bay leaf
- 2 cloves of garlic, smashed
- 1 cup of fennel bulb, diced
- 1 carrot, diced
- 1/4 cup dry white wine
- 2 scallions, finely chopped
- 1 heaping Tbsp. of tomato paste
- 2 Tbsp. of chopped fresh fennel fronds
- salt and pepper to taste
- Place the beans in a pot with enough water to just cover the beans. Bring to a boil and simmer for two minutes and drain (this step will stop you from getting gas).
- Put the beans back in pot along with the carrot, fennel, bay leaf and garlic and fill the pot with enough water to cover the contents. Bring to a boil, reduce heat to a simmer and cook for approx. 45 minutes or until the beans are soft (taste one). Take off the heat and reserve (including the liquid).
- Wash the snails and clean them very thoroughly. Place them in a pot of salted water and bring to a boil. Strain and repeat two-three times. Reserve.
- In a large pot, add your olive oil, onions and saute for 5-7 minutes over medium heat. Add the scallions, artichokes and tomato paste, wine, snails and fennel fronds, boiled vegetables and beans. Add the reserved liquid to just cover everything. Top-up with hot water if needed.
- Bring to a boil, cover and reduce to medium-low heat and simmer for about 30-40 minutes or until the artichokes are fork-tender.
- Season with salt and pepper and set aside. Divide and plate and serve warm or at room temperature with a garnish of fennel fronds and a lemon wedge.
- To eat snails, a toothpick works very well. Stick the toothpick deep into the snail’s opening and twist and pull out the snail meat. Don’t forget to suck the juices out of the shell!