Snails with broad beans and artichokes, a cherished springtime delicacy.

Ingredients:

• 1 kilo snails
• 1 large onion
• 1 bunch fennel
• 1/2 kg broad beans
• 4-5 heads of artichokes
• 1 cup olive oil
• Salt, pepper

For the flour and lemon sauce:

• Juice from 2 lemons
• 1 tablespoon flour

Procedure

Clean the snail shells using a knife, removing the seal from the opening. Check for any dead snails. Boil the snails in a pot of cold salted water, for approximately 15 minutes. Add a little vinegar towards the end. Rinse the snails thoroughly to remove any residue. The snails are now ready for cooking.

Cut the stems of the artichokes, remove the outer leaves, and halve them. Scoop out the fuzzy choke inside and grate them thoroughly with a lemon peel. Then, place them in lemon water to prevent browning.

Remove the edges and side fibres from the broad beans with a knife, cutting them in two if they are too long.

Wash the fennel thoroughly and finely chop it. Peel and finely chop the onion.

Add the olive oil and the snails in the pot. Sauté them briefly, then add the fennel and a glass of water. Simmer for approximately 15 minutes. Next, introduce the broad beans. As soon as the mixture comes to a boil, add the artichokes and salt, pour in a glass of water, and simmer for about 30 minutes.

Mix the flour and lemon juice in a bowl using a fork. Add a little juice from the food, and pour the mixture over the pot.

Do not stir the food with a spoon; instead, gently shake the pot in a circular motion to distribute the flour and lemon sauce evenly. Bring it to a boil, then remove it from the heat.

Dinner is ready.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association