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Ingredients

1. 2 tablespoons unsalted butter
2. 1/4 cup extra-virgin olive oil
3. 1 small white onion, sliced 1/2 inch thick
4. One 9-ounce box frozen artichoke hearts, thawed and pressed dry
5. 1/4 pound shiitake mushrooms, stems discarded and caps quartered
6. 2 carrots, cut into 1/2-inch pieces
7. 2 garlic cloves, thinly sliced
8. One 15-ounce can chickpeas, drained
9. 1 cup chicken stock or low-sodium broth
10. Salt and freshly ground pepper
11. 2 tablespoons chopped flat-leaf parsley
12. 2 tablespoons snipped chives
13. Four 6-ounce skinless cod fillets
14. Lemon wedges, for serving

Description

4.5

Food & Wine