• 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.

NOTE:

• 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!