French

Name: Artichokes Stuffed with Escargots de Bourgogne
Ingredients: 6 small purple artichokes; 1 lemon, quartered; 1 medium onion, sliced; 2 tablespoons olive oil; 2 tablespoons butter; 5 shallots, finely diced; 2 cloves garlic, finely diced; 10 ounces smoked bacon, cut into small pieces; 1 18-ounce can snails, drained; 1-1/4 cups cream; 3/4 cup Chartreuse liqueur; Salt and pepper to taste; 3 small, fresh local tomatoes, chopped; 1 tablespoon chopped chives

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