Recipes
Poached Eggs with Artichokes Barigoule

Poached Eggs with Artichokes Barigoule

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

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TAGS: Food & Drink