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Ingredients

• 1/3 c. Shallots, finely diced
• 1 c. Dry white wine
• 1/2 c. Whipping cream
• 12 Tbsp. Cool butter, unsalted, cut into small piece
•     Salt and white pepper
• 1 can Escargots, (7 to 8 ounces)*, rinsed
• 4 x Artichoke hearts, cooked, quartered
• 1 Tbsp. Parsley, minced
• 1 Tbsp. Garlic, finely minced
• 4 x Boat shaped puff pastry shells**, (barquettes)
• 4 Tbsp. Blue cheese, such as gorgonzola, crumbled

Description

* Substitute 12 Ounces Fresh Bay Scallops ** Or Possibly Round Pastry Shells (Sold In Specialty Food Markets Or Possibly Bakeries) Heat An Oven To 350 F. Prepare The Sauce. In A…

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