From: Executive chef/owner Jennifer Jasinski, Rioja Restaurant, Denver.
Yield: 12 servings.
- 1 1⁄2 cups olive oil
- 8 large onions, cut in half and thinsliced
- 12 large artichokes
- 6 slices applewood smoked bacon, cut in large pieces
- to taste, salt and pepper
- 6 cups carrots, sliced thin and biascut
- 1 1⁄2 qt. wine
- 3 qt. chicken broth