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Ingredients

• 2 tablespoons  unsalted butter
• 1/4 cup  extra-virgin olive oil
• 1   small white onion, sliced 1/2 inch thick
• 1 9-ounce  box frozen artichoke hearts, thawed and pressed dry
• 1/4 pound  shiitake mushrooms, stems discarded and caps quartered
• 2   carrots, cut into 1/2-inch pieces
• 2   garlic cloves, thinly sliced
• 1 15-ounce  can chickpeas, drained
• 1 cup  chicken stock or low-sodium broth
•   Salt and freshly ground pepper
• 2 tablespoons  chopped flat-leaf parsley
• 2 tablespoons  snipped chives
• 4 6-ounce  skinless cod fillets
•   Lemon wedges, for serving

Description

At The Restaurant: $29 Per Person. This Recipe Is Based On Barigoule, A Provencal Dish Of Artichokes, Mushrooms And Oil. To Serve With Cod, Mark Sullivan Prepares It With Baby Artichokes And Chanterelles.At Home: $8 Per Person. Make The Dish With Frozen A

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