From: Chef Jennifer Jasinski, Rioja, Denver. Yield: 4 servings. 4 extra-large artichoke hearts or fresh artichokes 8 oz. #1 tuna, sashimi quality 1/4 cup NiÁoise olives, pitted 1/4 cup picholine olives, pitted 2 Tbsp. basil, chopped 1 Tbsp. parsley, chopped 2 lemons, zest only (retain juice for poaching) 1 cup olive oil 1/4 cup balsamic vinegar 4 egg yolks 1/2 cup all-purpose flour 1/2 cup brioche bread crumbs 2 whisked eggs, for breading 1/4 cup extra virgin olive oil 1 cup mixed baby ...

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