Place the escargot in a large bowl with water and lemon juice. Clean thoroughly, then rinse with clean water before transferring to a pot. Add a little water, parsley, and garlic, and boil until all the water has evaporated.

Add the tomato paste and mix, then add oil. Cook over low heat for a few minutes, then add the chopped onions, tomato, and chives. Stir and cook until the onions become translucent.

Add the seasonings and cook for another 5 minutes. It’s ready! I sprinkled sesame seeds on top because I love them. Enjoy!