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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 cloves garlic, 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 Provençal 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

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