Escargot with Artichokes and Asparagus Tips

Ingredients

• 5 tablespoons olive oil
• 1 medium white onion, peeled and thinly sliced
• 1 carrot, peeled and thinly sliced
• 8 artichokes (*see note)
• 1 lemon, cut in half
• 1/2 bay leaf
• Sprig fresh thyme
• 4 garlic cloves, peeled
• Salt and pepper
• 1/2 cup dry white wine
• 8 asparagus tips
• 12 snails (6 per person)
• 1 tablespoon butter
• 5 basil leaves, chopped
• 2 tablespoons chopped parsley

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