Snails with fresh broad beans, artichokes and fennel

Peel the artichokes and put them in lemon water. Next, remove the strings from the broad beans (just like in green beans). Boil some broad beans and cool them in water with ice to make the mash for the base. Then, rinse and chop the fennel. Boil some of the fennel and cool in water with ice. Pour olive oil and mix with a hand blender. Then strain the mixture to get fennel oil. Take the skin of a scalded tomato and bake it at 100°C for 15-20′.
In a saucepan, sauté the chopped spring onions with the artichokes and the broad beans (in olive oil).

Add liquids and cook until all ingredients become soft. Finally, add the snails with the rest of the fennel. Add spices to suit your taste and serve.