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 1 Tbsp. fresh thyme leaves 2 bay leaves to taste, pepper 12 large eggs 1⁄4 cup parsley, chopped as needed, extra virgin olive oil In a large pot, cook onions in ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.